Alright, real talk. You ever stand in your kitchen, hungry but not trying to eat something heavy? You want crunch, something fresh, something that actually feels like you’re being good to your body without it tasting like sadness? That’s these spring rolls.
They’re gluten-free, totally plant-based, no cooking required, and honestly… they’re kind of addictive.
I started making these years ago after a weekend farmers market trip where I overcommitted on veggies (we’ve all been there). Wrapped it all up in some rice paper, whipped up a peanut dipping sauce, and boom—my husband ate six in one sitting. They’ve been on repeat ever since.
🥢 What Are Veggie Spring Rolls?
Think of these like the cousin of egg rolls—but cooler, cleaner, and without the fried belly ache. They’re also known as Vietnamese spring rolls or summer rolls. The rice paper is see-through, slightly chewy, and holds together a bunch of raw, crisp vegetables.
They’re cold, refreshing, and perfect for warm weather—or when you just can’t turn the oven on again.
And yes—they’re naturally gluten-free if you use certified gluten-free tamari or coconut aminos in the sauce.
🥬 Ingredient Notes
Rice paper: Don’t stress—these look delicate, but they’re easier to work with than they seem. Soak one at a time.
Herbs: Use whatever’s fresh and smells amazing. I never skip mint—it makes the whole thing taste restaurant-level.
Avocado: Totally optional, but it adds a smooth, fatty contrast to the crunch. I don’t like mushy spring rolls, and avocado keeps them balanced.
🧊 Storage Tips
Fresh is best, but here’s how to store leftovers:
Wrap individually in plastic wrap or wax paper to keep them from sticking.
Store in an airtight container in the fridge.
Best eaten within 24 hours, but they’ll survive 2 days max. They get a little chewy after that.
The peanut sauce? Keep it in a jar in the fridge for up to a week. Stir before using.
🛠 Pro Tips From My Kitchen
Chill your knife when cutting rolls in half—makes for cleaner cuts.
Add a few sesame seeds inside the roll for a subtle nutty crunch.
Use a damp paper towel to keep finished rolls moist if you’re making a bunch.
Feeling lazy? Skip the roll and make it a spring roll bowl with all the fillings chopped over noodles or lettuce.
🍴When to Serve These
Quick lunch that doesn’t feel sad
Summer BBQs (they hold up on a platter)
After-school snack with zero guilt
Light dinner when it’s too hot to cook
Impressing guests even though it took 10 minutes
🛒 Where to Find Ingredients (US-Based)
Rice paper: Most stores carry it—look in the international aisle near soy sauce and noodles. Whole Foods, Kroger, Safeway, Trader Joe’s… they all usually have it.
Herbs: Hit up local markets or even Home Depot for little herb pots. Mint and basil are easy to grow on a windowsill.
Veggies: Whatever’s fresh near you. I use farmers market picks when I can—especially in spring and summer.
Gluten-free tamari: Kikkoman makes one and it’s pretty easy to spot. Coconut aminos work too if you avoid soy.
🙋♀️ Why I Love This Recipe (And Why You Will Too)
No oven, no stove, no sweat. You could make these in a dorm room if you had to.
Makes you look fancy with very little effort.
Gluten-free without even trying—nothing fake or over-processed.
You control what goes in—got picky eaters? Just leave stuff out.
Clean-up? Basically just a cutting board and one bowl.
Final Thoughts
These veggie spring rolls are the definition of fresh and flexible. They feel like something you’d order at a trendy café, but they’re made in your own kitchen with whatever’s hanging out in your produce drawer. Once you get the hang of rolling (and it only takes one or two tries), it becomes second nature.
Whether you’re going gluten-free for health reasons or just trying to eat more real food, these rolls check every box. Plus, the peanut sauce? It’s good enough to drink. No judgment if you do.
Print it, pin it, share it. Just make it soon. Your body—and your taste buds—will thank you.
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Gluten-Free Veggie Spring Rolls (Rice Paper)
- Total Time: 20 minutes
- Yield: 8 spring rolls
- Diet: Gluten Free
Description
Fresh, crunchy, and packed with color—these gluten-free spring rolls are made with rice paper and loaded with crisp veggies and herbs. Paired with a creamy peanut dipping sauce, they make a no-cook lunch, snack, or light dinner that comes together in minutes. Perfect for warm days or when you just don’t want to turn on the stove.
Ingredients
For the Rolls:
8 rice paper wrappers (found in most US grocery stores in the Asian food aisle)
1 medium carrot, peeled and julienned
1 cup red cabbage, shredded thin
1 small cucumber, sliced into matchsticks
1 red bell pepper, thinly sliced
1 ripe avocado, sliced (adds creaminess!)
1 handful fresh mint leaves
1 handful fresh cilantro
1 handful fresh basil (Thai basil if you can find it)
1 cup cooked rice noodles (vermicelli-style, optional for a heartier bite)
Optional add-ins: microgreens, lettuce, green onion, mango strips
For the Peanut Dipping Sauce:
1/3 cup creamy natural peanut butter
2 tablespoons gluten-free tamari (or coconut aminos)
1 tablespoon fresh lime juice (about half a lime)
1 tablespoon maple syrup or honey
1 small garlic clove, minced
1 teaspoon grated ginger (or 1/2 tsp ground ginger if in a pinch)
3–4 tablespoons warm water, to thin
Instructions
Cut all your veggies into thin matchsticks or shreds. Lay them out like a little assembly line. If you’re using rice noodles, cook those, rinse with cold water, and set aside.
Whisk together all the sauce ingredients in a small bowl. Adjust to taste—some folks like it sweeter, saltier, or spicier. Thin it out until it’s the consistency of a pourable dressing. Set it aside.
Quick tip: This sauce stores for up to a week in the fridge and works on salad bowls too. Make double.
Fill a large shallow bowl or plate with warm water. Dip one sheet of rice paper in for about 5–10 seconds, then lay it flat on a clean, damp towel or cutting board. It keeps softening as you build, so don’t over-soak it or it’ll tear.
Place a small handful of veggies, herbs, and maybe a couple noodles in the center of the paper. Don’t overload—you need space to roll.
Fold the bottom over the filling, then fold in the sides like a burrito. Roll it up tightly (but gently—rice paper can rip). Boom. You made a spring roll.
That’s it. Plate them up and dunk generously in the peanut sauce. I dare you to eat just one.
Notes
Don’t soak the rice paper too long—just 5 to 10 seconds in warm water is enough.
Keep a damp paper towel over finished rolls to stop them from drying out.
Mix and match veggies based on what’s fresh at your local market.
The peanut sauce can be thinned with warm water and stored in the fridge for up to a week.
Add tofu, tempeh, or shrimp if you want a protein boost.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snack
- Method: No-cook, Hand-rolled
- Cuisine: Vietnamese-Inspired, American
Nutrition
- Serving Size: 2 spring rolls (with sauce)
- Calories: Approximately 260 per serving
- Sugar: 5g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
