Gluten Free Vegetable Spring Rolls (Print Version)

Crisp gluten-free spring rolls with vibrant vegetables, herbs and avocado, served with a tangy tamari dipping 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 tbsp gluten-free soy sauce or tamari
12 - 2 tbsp rice vinegar
13 - 1 tbsp maple syrup or honey
14 - 1 tsp toasted sesame oil
15 - 1 tsp grated fresh ginger
16 - 1 clove garlic, minced
17 - 1 tbsp 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 bell pepper. Shred the red cabbage thinly. 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 10–15 seconds until pliable but not overly soft.
04 - Lay the softened wrapper flat on a clean work surface. Place a small portion of noodles, julienned vegetables, and fresh herbs along the lower third of the wrapper, keeping the filling compact. Layer avocado slices on top.
05 - Fold the left and right sides of the wrapper inward over the filling. Starting from the bottom, roll the wrapper up tightly like 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 - Present the spring rolls immediately alongside the dipping sauce. Serve while fresh for the best texture.

# Expert Tips:

01 -
  • No cooking required, which means your kitchen stays cool and you get to eat in under thirty minutes.
  • The colors alone will make people think you spent all day preparing something fancy.
  • Everything can be prepped ahead and assembled right before serving, making it stress free for entertaining.
02 -
  • Rice paper tears easily if you soak it too long, so err on the side of slightly under soaked because it softens on the board.
  • Wet hands are your best friend here so keep a towel nearby because dry fingers stick to the wrappers and cause frustrating rips.
  • These rolls are best eaten immediately since the rice paper toughens and the avocado browns after a few hours in the fridge.
03 -
  • A slightly damp cutting board surface prevents the rice paper from sticking and tearing when you lay it flat for filling.
  • Letting the assembled rolls rest for five minutes before eating firms up the wrapper and makes them easier to dip without falling apart.

Go Back