GF Vegan Spring Rolls

  • 12 rice papers gluten-free
  • 1 bunch cilantro
  • 1 bunch basil
  • 4-5 oz Vermicelli rice noodles gluten-free, cooked
  • 1 large carrot julienned
  • 1 large cucumber julienned
  • 1 cup cabbage thinly sliced
Peanut Dipping Sauce
  • 1 Tbsp soy sauce gluten-free
  • 2 tsp coconut sugar or brown sugar
  • ½ tsp Sriracha sauce
  • 3-6 Tbsp warm water
  • 35 Minutes
  • 12 Spring Rolls
  • Stovetop
  • Vegan, Gluten-Free, Vegetarian
  1. Fill a large pan or baking dish with 1-2 inches of warm water. You’ll want the dish to be large enough to fit a piece of rice paper into it.
  2. Dip one piece of rice paper into the warm water and let soak for 10-15 seconds. Just as the rice paper begins to soften, remove it from the water and place on a plastic cutting board. *
  3. In the middle of the rice paper layer cilantro, basil, shrimp, vermicelli noodles, carrots, cucumber, and cabbage.
  4. Starting from the side closest to you, cover the ingredients with one side of the rice paper. Next, fold the right and left sides of the rice paper to cover the ingredients. (see image)
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