These vegan Rice Paper Spring Rolls are light, fresh, and packed with vibrant vegetables. First, you’ll prepare the crisp, colorful veggies that give each roll its delightful crunch. Next, the rice paper sheets are softened in warm water, ensuring they are pliable yet firm enough to hold the filling. Then, the vegetables and herbs are carefully layered, creating a balanced flavor profile. Finally, each roll is neatly folded and served with a tangy dipping sauce that complements the natural freshness of the ingredients. Overall, this recipe is not only nutritious but also visually appealing, making it perfect for a snack, appetizer, or light meal.
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Ingredients
For the Spring Rolls:
- 10 rice paper sheets
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup red bell pepper, julienned
- 1 cup purple cabbage, shredded
- 1 avocado, sliced thinly
- 1 cup fresh mint leaves
- 1 cup fresh cilantro
- ½ cup fresh basil leaves
- 1 cup cooked vermicelli noodles (optional)
For the Dipping Sauce:
- 3 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp maple syrup or agave
- 1 small garlic clove, minced
- ½ tsp grated fresh ginger
- Optional: chili flakes for heat
Instructions
- Prepare the Ingredients:
First, wash and thinly slice all the vegetables. Make sure your herbs are clean and tender. If using vermicelli noodles, cook them according to the package instructions and rinse with cold water to prevent sticking. - Soften the Rice Paper:
Next, fill a shallow dish with warm water. Briefly dip each rice paper sheet into the water for 10–15 seconds until it softens but remains slightly firm. Lay it flat on a clean surface. - Assemble the Rolls:
Then, place a small portion of each vegetable, herb, and noodles (if using) in the center of the rice paper. Carefully fold the bottom edge over the filling, fold in the sides, and roll tightly from bottom to top. Repeat with remaining sheets. - Prepare the Dipping Sauce:
Meanwhile, combine all dipping sauce ingredients in a small bowl, whisking until smooth. Adjust sweetness, salt, or acidity as desired. - Serve:
Finally, arrange the spring rolls on a platter and serve immediately with the dipping sauce on the side. These rolls are best enjoyed fresh but can be stored in the fridge for up to 24 hours, covered with a damp towel.
| Nutrient | serving |
|---|---|
| Calories | 70 kcal |
| Fat | 1.5 g |
| Net carbs | 14 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Protein | 1.5 g |
| Sodium | 150 mg (without added soy sauce) |
