Vegetable Spring Rolls

5 from 1 vote
Vegetable Spring Rolls
Prep Time
15 mins
Course: Appetizer
Cuisine: American, Asian
Servings: 3 Servings
Calories: 266 kcal
Author: Alyssa Rimmer
  • 1 medium zucchini
  • 1 large carrot
  • 1 large parsnip
  • 1 bunch kale
  • 10 rice paper rounds
  • 10 sheets nori
  • Optional protein of choice: chicken steak, shrimp, tofu, tempeh, etc.
  • Gluten-free soy sauce for dipping (optional)
  1. Spiralize each vegetable to form long noodles. Snip noodles into smaller pieces so that they will fit inside the rolls. Finely chop the kale and set it aside along with the other vegetables. If using, cook your desired protein until done and set it aside along with the vegetables.
  2. Fill a shallow dish with warm water. Submerge 1 rice paper into water and allow it to soften slightly. Remove from water and place on a flat surface. On top of the softened rice paper, add 1 sheet of nori. Make a small pile of veggies and protein in the center of the nori. Fold the left and right sides of the rice paper into the center. Fold the side closest to you over the veggies and carefully roll like you would a burrito. Set aside on a plate and repeat with the remaining ingredients.
  3. Enjoy chilled or cook in a skillet over medium heat until rice paper has started to brown and the spring rolls are warm.
Nutrition Facts
Vegetable Spring Rolls
Amount Per Serving
Calories 266 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 5mg2%
Sodium 407mg17%
Potassium 724mg21%
Carbohydrates 54g18%
Fiber 4g16%
Sugar 5g6%
Protein 10g20%
Vitamin A 8305IU166%
Vitamin C 77.1mg93%
Calcium 137mg14%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Alyssa Rimmer Dairy Free Magazine Optionally Soy Free Optionally Vegan Optionally Vegetarian Spring Rolls Vegetables
Previous Post

Broccoli Trees with Tahini Dipping Sauce

Next Post

Eggplant Caponata

  1. Pingback: Gluten Free California Rice Paper Rolls Recipe | Simply Gluten Free

Leave a Reply

Your email address will not be published. Required fields are marked *