Gluten Free Vegetable Spring Rolls (Print version)

Delicate rice-paper rolls packed with julienned veggies, fresh herbs and vermicelli; served with tamari-lime dip.

# Ingredient List:

→ Vegetables & Herbs

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 & 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 noodles, cook them according to the package instructions, drain, and set aside.
02 - Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 10 to 15 seconds until just pliable and soft. Carefully remove it and lay it flat on a damp kitchen towel.
03 - Place a small portion of vermicelli noodles (if using) along with a selection of the prepared vegetables and herb leaves in the center of the wrapper, leaving about 1 inch of space at the edges.
04 - Fold the bottom edge of the wrapper up and over the filling. Fold in both sides snugly, then continue rolling upward tightly, forming a neat burrito-shaped roll. 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 them 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 well combined.
07 - Arrange the spring rolls on a platter, sprinkle with sesame seeds if desired, and serve immediately alongside the dipping sauce.

# Expert Advice:

01 -
  • These rolls come together in under thirty minutes with zero heat, which means your kitchen stays cool and you stay sane.
  • Rice paper is naturally gluten free and somehow magical to work with once you get the hang of it.
  • The dipping sauce is the kind of thing you will want to put on everything from salads to roasted vegetables.
02 -
  • Rice paper tears easily if you over soak it, so pull it out of the water while it still has a slight firmness because it continues softening on the towel.
  • Do not stack the finished rolls directly on top of each other or they will stick together and rip when you try to separate them.
  • Serve these right away because refrigeration dries out the wrappers and turns them gummy within a couple of hours.
03 -
  • A slightly warmer water bath makes the wrappers more forgiving, but never use hot water or they dissolve into unusable sheets.
  • Dampen your fingers before handling the softened rice paper to prevent tearing and sticking.

Return