Gluten-Free Vegetable Spring Rolls (Printable Version)

Delicate gluten-free rice paper rolls packed with colorful veggies and herbs, served with a bright soy-lime dip.

# What You'll Need:

→ Vegetables

01 - 1 medium carrot, julienned
02 - 1/2 cucumber, julienned
03 - 1 red bell pepper, thinly sliced
04 - 1 cup red cabbage, shredded
05 - 1/2 cup fresh mint leaves
06 - 1/2 cup fresh cilantro leaves
07 - 1/2 cup fresh basil leaves

→ Wrappers & Noodles

08 - 8 gluten-free rice paper wrappers
09 - 1 cup cooked vermicelli rice noodles (optional)
10 - 1 tablespoon sesame seeds (optional, for garnish)

→ Dipping Sauce

11 - 3 tablespoons gluten-free soy sauce or tamari
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon lime juice
14 - 1 tablespoon maple syrup or honey
15 - 1 teaspoon toasted sesame oil
16 - 1 teaspoon grated fresh ginger
17 - 1 clove garlic, finely minced
18 - 1 tablespoon water

# Directions:

01 - Julienne the carrot and cucumber, thinly slice the red bell pepper, and shred the red cabbage. Pick the mint, cilantro, and basil leaves from their stems. If using vermicelli noodles, cook them according to the package directions, drain, and let cool.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until just pliable but not overly soft. Carefully lay it flat on a damp kitchen towel.
03 - Place a small portion of vermicelli noodles (if using) along with a selection of julienned vegetables and fresh herbs in the center of the wrapper, leaving about 1 inch of space along the edges.
04 - Fold the bottom edge of the wrapper up and over the filling. Fold in both sides, then continue rolling upward tightly, enclosing the filling like a burrito. Set seam-side down on a plate.
05 - Continue softening, filling, and rolling the remaining rice paper wrappers until all 8 spring rolls are assembled. Keep finished rolls covered with a damp towel to prevent drying.
06 - In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, lime juice, maple syrup, toasted sesame oil, grated ginger, minced garlic, and water until fully combined.
07 - Arrange the spring rolls on a platter, sprinkle with sesame seeds if desired, and serve immediately alongside the dipping sauce.

# Expert Tips:

01 -
  • No cooking required, which means your kitchen stays cool and you get to eat in under 30 minutes.
  • The colors alone will make you feel like you accomplished something beautiful before noon.
  • Everything is naturally gluten-free, dairy-free, and vegetarian without tasting like a compromise.
02 -
  • Rice paper tears easily if you oversoak it, so pull it out of the water while it still has a tiny bit of stiffness left.
  • These rolls are best eaten right away because the wrappers dry out and toughen in the refrigerator after a few hours.
  • Double-check that both your rice paper wrappers and soy sauce are labeled certified gluten-free, since cross-contamination is common.
03 -
  • Warm water works far better than cold for softening the wrappers, but hot water will cook them into a gummy mess.
  • Slightly underfill each roll at first because it is always easier to add more filling than to wrestle an overstuffed wrapper closed.

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