Nut-Free Vegetarian Spring Rolls

Delight in the fresh, vibrant flavors of these Nut-Free Vegetarian Spring Rolls—perfect for a quick and healthy appetizer or light meal. Packed with crisp julienned vegetables like carrots, cucumbers, and red bell peppers, along with tender rice vermicelli noodles and fragrant herbs like mint and cilantro, these handmade rolls offer a satisfying crunch and refreshing taste in every bite. The recipe swaps out common allergens like peanuts, making it a great choice for nut-free diets while staying vegetarian-friendly. Wrapped in delicate rice paper and paired with a simple homemade soy-lime dipping sauce, these spring rolls are as easy to assemble as they are to enjoy. Ready in just 30 minutes and naturally gluten-free, they’re perfect for summer picnics, potlucks, or as an elegant party appetizer.

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:5 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 sheets Rice paper wrappers
• 150 grams Rice vermicelli noodles
• 1 large Carrot
• 1 large Cucumber
• 1 medium Red bell pepper
• 1 cup (shredded) Purple cabbage
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh cilantro leaves
• 2 tablespoons Soy sauce
• 1 Lime
• 2 tablespoons Hoisin sauce
• 2 tablespoons Water

Directions

Step 1

Prepare the rice vermicelli noodles according to the package instructions, typically by soaking them in hot water for 3-5 minutes until soft. Drain and set aside.

Step 2

Julienne the carrot, cucumber, and red bell pepper into thin strips. Shred the purple cabbage finely.

Step 3

Wash and pat dry the fresh mint and cilantro leaves. Set them aside.

Step 4

In a small bowl, whisk together the soy sauce, juice of the lime, hoisin sauce, and water to make a simple dipping sauce. Set aside.

Step 5

Fill a large shallow bowl or pie dish with warm water. Dip one rice paper wrapper into the water for 5 seconds until it softens slightly and becomes pliable.

Step 6

Place the softened rice paper wrapper on a clean work surface. Layer a small handful of rice vermicelli noodles, julienned vegetables, shredded purple cabbage, and a few mint and cilantro leaves in the center of the wrapper.

Step 7

Fold the sides of the rice paper wrapper inward, then tightly roll it upward from the bottom until sealed, forming a spring roll. Repeat with the remaining wrappers and filling ingredients.

Step 8

Slice the spring rolls in half if desired and serve immediately with the prepared dipping sauce.

Nutrition Facts

Serving size	1355.6 grams (1355.6g)

Amount per serving	% Daily Value*
Calories	1307

Total Fat 7.00g	9%
Saturated Fat 0.60g	3%
Polyunsaturated Fat 0.80g
Cholesterol 1mg	0%
Sodium 1857mg	81%
Total Carbohydrate 290.20g	106%
Dietary Fiber 26.60g	95%
Total Sugars 32.80g
Protein 34.20g	68%

Vitamin D 0IU	0%
Calcium 644mg	50%
Iron 19mg	106%
Potassium 2554mg	54%

*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: 4.6%

Protein: 10.1%

Carbs: 85.3%