Gluten Free Vegetable Spring Rolls (Printable version)
Crisp gluten-free rolls with julienned vegetables, herbs and avocado, served with 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)
# How to Prepare:
01 - Prepare the rice vermicelli noodles according to package instructions. Drain well 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, damp surface. Layer a small amount of noodles, vegetables, and herbs along the lower third, keeping the filling compact. Add avocado slices last to prevent smashing.
05 - Fold the sides inward over the filling, then tightly roll the wrapper up from the bottom, tucking the filling as you go, similar to 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 advice:
01 -
- These rolls come together in under half an hour with zero cooking, which makes them my go to when the oven feels like too much commitment.
- The colors stacked inside each roll are so vibrant they look like edible stained glass, and people always gravitate toward them on a snack table.
- Everything is naturally gluten free and dairy free, so you can serve a crowd without fielding a dozen dietary questions first.
02 -
- Rice paper has a maddeningly short window between too stiff and disintegrating, so always test one wrapper first before committing to a full batch.
- Do not stack finished rolls directly on top of each other because they weld together like glue and tearing them apart ruins the presentation.
03 -
- Wet your hands slightly before handling the soaked rice paper because dry fingers grab and tear the delicate surface.
- The single biggest secret to a tight roll is not overfilling, so use less filling than you think you need and the roll will hold together beautifully.