Salads & Appetizers

Fresh Spring Rolls Plant-based Gluten-free

Fresh Spring Rolls Plant-based Gluten-free

Surprisingly delicious and reinvigorating healthy appetizer.
Prep Time 40 minutes
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine asian


  • oven or stove, cutting board or counter,sauce pan ,frying pan or baking trey


  • 8-10 sheets rice paper
  • 2 cups cooked vermicelli noodles
  • 2 cups leafy greens (spinach or lettuce or mash..)
  • 2-3 pieces carrots
  • 1 piece red pepper
  • 4 stalks green onions
  • 8-10 stalks young asparagus
  • 1-2 cups mushrooms
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 2 tbsp oil

Let's make a thai peanut dip:

  • 3 tbsp apple cider vinegar
  • 3 tbsp lemon juice
  • 3-4 tbsp soy sauce - find a healthy version
  • 2 tbsp peanut butter
  • 2 tbsp maple syrup
  • ½ tsp chilli flakes
  • 1 clove garlic


  • Cook the vermicelli noodles according to package instruction.Drain well.
  • Cut the carrots lengthwise ,cut the mushrooms also and together with the asparagus you can cook them for a few minutes only on a baking trey in the oven or on the stove in a frying pan after sprinkling some oil over.Don't cook them well,they need to remain crunchy.
  • Cut the red pepper lengthwise also. Try to cut all the vegetables the right size to fit a roll,they shouldn't be too long - especially the asparagus and the green onions.
  • Wash the leafy greens.
  • Arrange all the needed ingredients on the table within reach to fill and fold the spring rolls.
  • Prepare a wide bowl with warm water .You will need to dip the rice paper wrapper in the shallow bowl for 30 seconds.Transfer to a flat surface like a cutting board or the counter.Make sure the surface it's damp,too.The rice paper wrapper will keep absorbing water in the next seconds and it will soften up.You may want to watch a video about how to use rice paper properly.
  • Start placing the filling ingredients nicely starting with the leafy greens.
  • Add the vegetables: 1-2 carrots,1 asparagus stalk,green onion,red pepper,mushrooms.
  • Finely add the noodles.
  • Start folding..
  • Roll it..
  • There you go..
  • Once you are making the roll , cut them in half and prepare for serving.
  • For the peanut dip mix all the ingredients in a bowl,adjust the seasoning accordingly.
  • They are to be consumed in the same day but they keep well in the fridge for one night,too.


  • You may feel free to use any vegetables. Asparagus is the main star in this combination,I believe.
  • I chose to cook some of the veggies :carrots,mushrooms and asparagus..just a bit.For this reason I believe they taste surprisingly delicious even without a dip.
  • It is possible to use only raw veggies and to choose a different kind of dip.
  • Rice paper can be found in asian stores.Some are thinner than others I heard so the time they need to soften may vary.But it's never more than a minute.
Keyword spring rolls, fresh, healthy, gluten free, plant based, noodles, rice paper

3 replies on “Fresh Spring Rolls Plant-based Gluten-free”

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