Gluten Free Vegetable Spring Rolls (Printable Version)
Crisp gluten-free spring rolls packed with colorful veg, herbs and avocado, served with a tangy soy-ginger dip.
# What You 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)
# Directions:
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. 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 to 15 seconds until pliable but not mushy.
04 - Place the softened wrapper on a clean, damp surface. Layer a small portion of noodles, vegetables, and herbs along the lower third of the wrapper, keeping the filling compact. Add avocado slices last to prevent smashing.
05 - Fold the sides of the wrapper inward over the filling, then roll up tightly 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, toasted sesame oil, grated ginger, minced garlic, and chopped peanuts if using.
07 - Arrange the spring rolls on a platter and serve immediately with the dipping sauce on the side.
# Expert Tips:
01 -
- Rice paper wrappers are naturally gluten free, so you get all the satisfaction of a wrapped appetizer without any flour anxiety.
- The whole thing comes together in under thirty minutes with zero cooking, which means your kitchen stays cool and you stay happy.
- Once you learn the rolling technique, you will find yourself stuffing these with whatever is rattling around your crisper drawer.
02 -
- Rice paper tears easily if you soak it too long, so pull it out of the water when it is still slightly stiff and let it finish softening on your work surface.
- Wet hands and a wet surface are your friends here, because dry spots cause the wrapper to stick and rip every time.
03 -
- Cover your working surface with a damp tea towel instead of a bare cutting board because rice paper sticks to dry wood and tears when you try to lift it.
- Make the dipping sauce first so the flavors have time to mingle while you prepare and assemble the rolls, the garlic and ginger soften and mellow as they sit.