Gluten-Free Crispy Vegetable Roll
Elevate your appetizer game with these Gluten-Free Crispy Vegetable Rolls, a delightful fusion of vibrant, fresh veggies encased in perfectly crispy rice paper wrappers. Packed with shredded cabbage, julienned carrots, crunchy bean sprouts, and aromatic ginger and garlic, this recipe offers a satisfying medley of flavors and textures. Gluten-free soy sauce and sesame oil enhance the Asian-inspired profile, while pan-frying brings a golden, crisp exterior that's irresistibly delicious. Whether served as a snack, starter, or party favorite, these rolls pair beautifully with sweet chili dipping sauce for a tantalizing combination of heat and sweetness. Quick to prepare in just 30 minutes, this gluten-free recipe is perfect for anyone seeking a wholesome, crowd-pleasing treat!
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers
- 1 large Carrot
- 1 medium Red bell pepper
- 1 cup, shredded Cabbage
- 1 cup Bean sprouts
- 2 stalks Green onion
- 1 teaspoon, grated Ginger
- 2 cloves, minced Garlic
- 2 tablespoons, gluten-free Soy sauce
- 1 tablespoon Sesame oil
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Sweet chili sauce
Instructions
Peel and julienne the carrot. Cut the red bell pepper into thin strips. Thinly slice the green onions.
In a large bowl, combine the shredded cabbage, carrot, red bell pepper, bean sprouts, and green onions.
Add the grated ginger, minced garlic, gluten-free soy sauce, sesame oil, salt, and black pepper to the vegetable mixture. Toss to combine well.
Fill a large bowl with warm water. Dip a rice paper wrapper into the water for about 10-15 seconds to soften. Carefully remove and place it on a clean work surface.
Place about 2 tablespoons of the vegetable filling on one side of the softened rice paper wrapper. Fold the sides over the filling, then roll it tightly to form a roll. Repeat with the remaining wrappers and filling.
Heat the olive oil in a large non-stick skillet over medium heat.
Once hot, add the vegetable rolls in batches, seam side down, and cook until crispy and golden brown on each side, about 2-3 minutes per side.
Remove the rolls from the skillet and drain them on paper towels to remove excess oil.
Serve the crispy vegetable rolls warm with sweet chili sauce on the side for dipping.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 176.8 g | 64% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 67.9 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
