Gluten Free Vegetable Spring Rolls (Printable)
Fresh gluten-free spring rolls filled with colorful vegetables, avocado and herbs, served with a tangy soy-ginger dip.
# What You'll Need:
→ Vegetables
01 - 1 medium carrot, julienned
02 - ½ 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 and 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)
# How To Make:
01 - Prepare the rice vermicelli noodles according to package instructions. Drain thoroughly and set aside to cool.
02 - Julienne the carrot, cucumber, and red bell pepper. Thinly shred the red cabbage. Slice the avocado. 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 mushy.
04 - Place the softened wrapper on a clean, flat surface. Layer a small portion of noodles, julienned vegetables, and fresh herbs along the lower third of the wrapper, keeping the filling compact. Add avocado slices last to prevent mashing.
05 - Fold the left and right sides of the wrapper inward over the filling. Starting from the bottom edge, roll the wrapper tightly upward, tucking the filling as you go, similar to folding a burrito. Repeat with remaining wrappers and fillings.
06 - In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, maple syrup, toasted sesame oil, grated ginger, and minced garlic until well combined. Stir in chopped peanuts if using.
07 - Arrange the spring rolls on a serving platter and serve immediately alongside the dipping sauce.
# Expert Tips:
01 -
- No cooking required, which means your kitchen stays cool and cleanup takes about five minutes.
- The contrast of crisp vegetables against soft rice paper is the kind of texture combination that makes you reach for seconds before finishing your first.
- Everything can be prepped ahead and assembled right before eating, making this ideal for relaxed entertaining.
02 -
- Rice paper tears most often when you oversoak it, so pull it from the water while it still has a tiny bit of stiffness left and let it finish softening on your work surface.
- Do not stack finished rolls directly on top of each other because they will stick together and rip when you try to pull them apart.
03 -
- Lettuce leaves or bean sprouts layered inside add a satisfying crunch that rice paper alone cannot provide, and they help buffer the wrapper from moisture in the vegetables.
- A drizzle of sriracha inside the roll before you fold it up gives every bite a slow, building heat that pairs beautifully with the cool herbs and creamy avocado.