Gluten Free Vegetable Spring Rolls (Printable)
Crisp gluten-free spring rolls with colorful vegetables, herbs and rice noodles, plus a tangy soy-ginger dip.
# What You'll Need:
→ Vegetables
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 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)
# Steps:
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 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.
05 - Fold the sides of the wrapper inward over the filling, then tightly roll up from the bottom, tucking the filling as you go, similar to folding a burrito. Repeat with the remaining wrappers and fillings.
06 - In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, maple syrup or honey, toasted sesame oil, grated ginger, minced garlic, and chopped peanuts if using.
07 - Serve the spring rolls immediately alongside the dipping sauce.
# Expert Tips:
01 -
- These rolls come together in under thirty minutes with zero cooking, making them the laziest impressive thing you can serve guests.
- The dipping sauce alone is worth making, and you will find yourself putting it on everything from salads to roasted vegetables.
02 -
- Rice paper tears easily if you soak it too long, so pull it out while it still feels slightly stiff because it continues softening on the board.
- Do not overfill the rolls or they will burst open no matter how carefully you wrap them, and less filling actually makes a neater roll.
03 -
- A slightly damp surface under your cutting board prevents it from sliding around while you roll, which sounds minor until your board shoots across the counter mid roll.
- Keep a damp towel nearby to wipe your hands between rolls because wet fingers grip the delicate wrappers far better than dry ones.