Fresh Vegetarian Spring Rolls


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!

Fresh Vegetarian Spring Rolls
Prep Time
45 mins
Total Time
45 mins
Course: Appetizer
Servings: 12 servings
  • 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.