Nut-Free Crispy Vegetable Roll

Elevate your appetizer game with these Nut-Free Crispy Vegetable Rolls—an irresistibly crunchy treat packed with vibrant, fresh flavors! Featuring a medley of shredded carrots, crisp cabbage, and refreshing cucumber, these rolls are perfectly seasoned with a soy sauce and rice vinegar dressing for a light yet savory taste. Wrapped in delicate rice paper and fried to golden perfection, they achieve an amazing crispiness without the use of nuts, making them allergy-friendly and ideal for entertaining. Quick to prepare in just 30 minutes, these versatile rolls are perfect as a party starter or a satisfying snack when paired with your favorite dipping sauce. Whether you’re looking for an easy recipe that’s vegetarian, nut-free, or simply delicious, these crispy delights won’t disappoint!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 sheets Rice paper sheets
• 1 cup Shredded carrots
• 1 cup Cabbage, thinly sliced
• 1 cup Bean sprouts
• 1 medium Red bell pepper, thinly sliced
• 1 medium Cucumber, julienned
• 0.5 cup Fresh cilantro, chopped
• 3 tablespoons Soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Sesame oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 cups Oil for frying

Directions

Step 1

In a large mixing bowl, combine shredded carrots, thinly sliced cabbage, bean sprouts, sliced red bell pepper, julienned cucumber, and chopped cilantro.

Step 2

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, salt, and black pepper. Pour over the vegetable mixture and toss well to coat.

Step 3

Fill a large shallow dish with warm water. Dip one rice paper sheet into the water for about 10-15 seconds until it becomes pliable but not too soft.

Step 4

Place the softened rice paper sheet on a clean kitchen towel or cutting board. Add about 2 tablespoons of the vegetable mixture onto the center of the sheet.

Step 5

Fold the bottom of the rice paper over the filling, then fold in the sides, and roll tightly. Repeat with the remaining rice paper sheets and vegetable filling.

Step 6

In a deep skillet or wok, heat oil over medium-high heat until it reaches about 350°F (175°C).

Step 7

Carefully place a few rolls at a time into the hot oil, making sure not to overcrowd the pan. Fry each roll for about 2-3 minutes or until golden brown and crispy.

Step 8

Remove the rolls with a slotted spoon and drain on a plate lined with paper towels.

Step 9

Serve warm as an appetizer or alongside your favorite dipping sauce.

Nutrition Facts

Serving size	1538.1 grams (1538.1g)

Amount per serving	% Daily Value*
Calories	5577

Total Fat 492.00g	631%
Saturated Fat 69.80g	349%
Polyunsaturated Fat 6.00g
Cholesterol 0mg	0%
Sodium 3281mg	143%
Total Carbohydrate 314.50g	114%
Dietary Fiber 20.80g	74%
Total Sugars 20.20g
Protein 31.80g	64%

Vitamin D 0IU	0%
Calcium 290mg	22%
Iron 10mg	56%
Potassium 1514mg	32%

*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.

Source of Calories

Fat: 76.2%

Protein: 2.2%

Carbs: 21.6%