Gluten Free Vegetable Spring Rolls (Printable)

Crisp gluten-free spring rolls with vibrant vegetables, avocado and fresh herbs, paired with a tangy soy-ginger dip.

# What you'll need:

→ Vegetables & Herbs

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

→ Wrappers & Noodles

08 - 8 gluten-free rice paper wrappers
09 - 3.5 oz rice vermicelli noodles
10 - Warm water for soaking rice paper

→ Dipping Sauce

11 - 3 tbsp gluten-free soy sauce or tamari
12 - 2 tbsp rice vinegar
13 - 1 tbsp maple syrup or honey
14 - 1 tsp toasted sesame oil
15 - 1 tsp grated fresh ginger
16 - 1 clove garlic, minced
17 - 1 tbsp chopped peanuts (optional, omit for nut-free)

# Directions:

01 - Prepare the rice vermicelli noodles according to package instructions. Drain thoroughly and set aside to cool.
02 - Julienne the carrot, cucumber, and red bell pepper. Thinly shred the red cabbage. Slice the avocado. Arrange all vegetables, herbs, and noodles on a platter for easy assembly.
03 - Fill a large shallow bowl with warm water. Submerge one rice paper wrapper at a time for 10–15 seconds until pliable but not mushy.
04 - Place the softened wrapper on a clean, damp surface. Layer a small portion of noodles, julienned vegetables, and fresh herbs along the lower third of the wrapper, keeping the filling compact. Add avocado slices last.
05 - Fold the sides of the wrapper inward over the filling, then tightly roll up from the bottom, encasing the filling like a burrito. Repeat with remaining wrappers and fillings.
06 - In a small bowl, whisk together the gluten-free soy sauce, rice vinegar, maple syrup, toasted sesame oil, grated ginger, minced garlic, and chopped peanuts until well combined.
07 - Arrange the spring rolls on a platter and serve immediately alongside the dipping sauce.

# Expert Suggestions:

01 -
  • Rice paper is naturally gluten free, so there is no special flour hunting or complicated substitutions involved.
  • Zero cooking means your kitchen stays cool and your vegetables stay bright and crunchy.
  • Once you get the rolling rhythm, it feels like folding little edible gifts for people you love.
02 -
  • Over soaking rice paper is the most common mistake, it should still feel slightly firm when you remove it from the water because it keeps softening on the counter.
  • Do not stack finished rolls directly on top of each other or they will stick together and tear when you try to separate them.
03 -
  • Cover a plate with damp paper towels and place finished rolls on it seam side down to prevent sticking while you work through the batch.
  • A sharp knife truly matters for julienning, a dull blade will crush the vegetables and release excess moisture that weakens the wrapper.

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