Gluten Free Vegetable Spring Rolls (Printable Version)
Delicate rice paper rolls packed with julienned vegetables, herbs and a bright gluten-free dipping sauce.
# 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 and Fillings
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
# How To Make It:
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 rice noodles, cook them according to the package directions, then rinse under cold water and drain well.
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 remove it and lay it flat on a damp kitchen towel.
03 - Place a small portion of cooked vermicelli noodles (if using) in the center of the wrapper. Arrange a selection of julienned vegetables and fresh herb leaves on top, leaving about 1 inch of space around the edges for folding.
04 - Fold the bottom edge of the wrapper up and over the filling. Fold in both sides snugly, then continue rolling upward tightly, burrito-style, until fully sealed. Set aside seam-side down.
05 - Continue softening, filling, and rolling the remaining rice paper wrappers and ingredients 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 or tamari, rice vinegar, lime juice, maple syrup or honey, toasted sesame oil, grated ginger, minced garlic, and water until smooth and well combined.
07 - Arrange the spring rolls on a platter, sprinkle with sesame seeds if desired, and serve immediately alongside the dipping sauce for the freshest texture and flavor.
# Expert Advice:
01 -
- These rolls come together without turning on the stove making them a lifesaver on hot days when the kitchen feels unbearable.
- The rainbow of raw vegetables inside each roll makes even simple weeknight dinners feel like something special.
- That dipping sauce balances salty sweet and tangy so well you will want to double the batch and drizzle it on everything.
02 -
- Over soaking the rice paper is the most common mistake because it tears easily once it gets too soft so aim for just bendable not floppy.
- Do not refrigerate the finished rolls for more than an hour or the wrappers dry out and crack into an unappetizing texture.
03 -
- Less filling is always better when you are learning because overstuffed rolls burst open and the ingredients spill out mid bite.
- Letting the dipping sauce sit for ten minutes before serving gives the ginger and garlic time to bloom into something truly addictive.