Gluten Free Vegetable Spring Rolls (Printable)

Crisp gluten-free spring rolls with vibrant vegetables, herbs and avocado, served with tangy soy-ginger sauce.

# What You’ll Need:

→ Vegetables & Herbs

01 - 1 medium carrot, julienned
02 - 1/2 cucumber, julienned
03 - 1 red bell pepper, julienned
04 - 1 cup red cabbage, thinly shredded
05 - 1 avocado, sliced
06 - 1 cup fresh mint leaves
07 - 1 cup fresh cilantro leaves

→ Wrappers & Noodles

08 - 8 gluten-free rice paper wrappers
09 - 3.5 oz rice vermicelli noodles
10 - Warm water, for soaking rice paper

→ Dipping Sauce

11 - 3 tablespoons gluten-free soy sauce or tamari
12 - 2 tablespoons rice vinegar
13 - 1 tablespoon maple syrup or honey
14 - 1 teaspoon toasted sesame oil
15 - 1 teaspoon grated fresh ginger
16 - 1 clove garlic, minced
17 - 1 tablespoon chopped peanuts (optional, omit for nut-free)

# Directions:

01 - Prepare the rice vermicelli noodles according to package instructions. Drain thoroughly and set aside to cool.
02 - Julienne the carrot, cucumber, and bell pepper. Shred the red cabbage thinly. Slice the avocado. Pick the mint and cilantro leaves from their stems. Arrange all vegetables and herbs on a platter for easy access during assembly.
03 - Fill a large shallow bowl with warm water. Submerge one rice paper wrapper at a time for 10 to 15 seconds until pliable but not overly soft.
04 - Place the softened wrapper flat on a clean work surface. Layer a small portion of noodles, julienned vegetables, and herbs along the lower third of the wrapper, keeping the filling compact. Arrange avocado slices on top.
05 - Fold the left and right sides of the wrapper inward over the filling. Starting from the bottom edge, roll the wrapper up tightly, tucking the filling as you go, similar to rolling a burrito. Repeat with the remaining wrappers and filling.
06 - In a small bowl, whisk together the gluten-free soy sauce or tamari, rice vinegar, maple syrup or honey, toasted sesame oil, grated ginger, minced garlic, and chopped peanuts if using.
07 - Arrange the spring rolls on a serving platter and serve immediately alongside the dipping sauce.

# Expert Suggestions:

01 -
  • No cooking required, which means your kitchen stays cool and you get dinner on the table in under thirty minutes.
  • The rice paper wrappers are naturally gluten free, so everyone at the table can enjoy them without worry.
  • You can swap in whatever vegetables you have on hand and they always turn out beautiful.
02 -
  • Rice paper continues to soften after you remove it from the water, so pull it out when it still has a slightly firm spot in the center.
  • Do not overfill the rolls or they will tear when you try to fold them, less is genuinely more here.
03 -
  • Use two rice paper wrappers per roll if you find they are tearing, the double layer is practically indestructible and still tastes delicate.
  • Pat the vegetables dry with a clean towel before rolling because excess moisture is the number one reason wrappers slip and tear.

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