Fresh Vegetarian Spring Rolls

Author: on

Recipe Category: Appetizer

Recipe Tag: Gluten-Free, Dairy Free, Low Glycemic, Vegetarian, Vegan

  • Prep Time

    45 Minutes

  • Cooking Time


  • Total Time

    45 Minutes

This is definitely a party a favorite, and great for your vegetarian, gluten-free, dairy-free friends. You can add to the vegetable suggestions and create your own fresh roll masterpiece!


1 package glass noodles
1 carrot, shredded
½ cup snow peas, thinly sliced
½ cup red peppers, thinly sliced
½ cup bean sprouts
1 package 9-inch round rice papers
6 large basil leaves


Dipping Sauce:
3 tablespoons chunky peanut butter
1 teaspoon minced ginger
1 clove garlic
1/3 cup vegetable broth
3 tablespoons wheat-free tamari sauce
2 tablespoons rice vinegar
2 teaspoons agave nectar




  1. In a medium saucepan, add three cups water and ½ teaspoon salt. Bring to a boil and add the noodles. Cook the glass noodles for 1 minute, then drain and rinse the noodles.
  2. Place all of the vegetables in small bowls for easy access.
  3. Add very warm water to a pie pan until it is about half full. Place individual rice paper in the water and soak until soft (~ 1 minute). Remove the rice paper from water and place on a cutting board.
  4. Place your favorite ingredients in the center of the rice paper and roll like a burrito! Place the basil leaf in as you're making your last roll, so that you can see it through the rice paper.
  5. Cut rolls in half and arrange on a platter. Serve with peanut dipping sauce (below).


Dipping Sauce:

  1. In a small mixing bowl, combine all ingredients and whisk until smooth.
  2. Serve with Fresh Spring Rolls.


Makes 12 servings