Easy Vegetable Spring Rolls w/ Dipping Sauce (Vegan + Gluten-Free)
Recipe type: Appetizer, Lunch, Snack
Cuisine: Gluten-Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6 rolls
Spring Rolls
  • 2 cups thinly sliced vegetables/fruit (cucumber, mango, carrots, cabbage, bell pepper)
  • ½ avocado, sliced
  • ½ bunch fresh cilantro
  • ½ bunch fresh mint
  • 3 oz thin rice noodles or vermicelli
  • 8 six inch spring roll rice papers
Dipping Sauce
  • 1 tbsp almond or peanut butter
  • 3 tbsp tamari, soy sauce, or coconut aminos
  • Juice of 1 lime
  • ½ tsp maple syrup or another liquid sweetened (optional)
  • 1 small garlic clove, minced (optional)
  • ½ tsp chili garlic sauce, sriracha, or red pepper chili flakes
  • If desired, water to thin
  1. prepare the rice noodles by following the directions on the package. drain, rinse with cold water + set aside
  2. prepare all the vegetables + fruit + set aside
  3. prepare the dipping sauce by adding all the sauce ingredients to a bowl + whisk until thoroughly combined. if the almond butter isn't disintegrating warm it in the microwave or on the stove to loosen it up a bit. taste + adjust seasoning as needed! this is very important as everyone's taste buds are different. if it needs more acid add lime, more saltiness add tamari, more fat add almond butter, etc. set aside
  4. place warm water in a wide bowl or plate + submerge one piece of rice paper for about 10 seconds. note the rough + smooth side of the paper as the rough side should be facing up where you will place the fillings. the paper should still be somewhat tough since it'll soften as you fill + roll
  5. transfer to a plate or cutting board + place the mango or avocado (this is what will be showing on the outside top of the roll) in the center of the paper then on top add the vegetables, cilantro + mint, + noodles last (see picture above). be sure not to over fill it or it might rip when rolling
  6. to roll, fold over once then fold in the sides + continue rolling until it's completely sealed (like a burrito!). don't worry if it takes you a few tries, you'll get the hang of it!
  7. serve with the dipping sauce. these are best eaten fresh as they stick together when stored in a container but I sometimes wrap them individually for lunch the next day + they're tasty!
Recipe by Sprouting Free at https://sproutingfree.com/easy-vegetable-spring-rolls-w-dipping-sauce-vegan-gluten-free/