Summer Fresh Spring Rolls

Author: Savanna, glutenfreeveganpantry.com
Prep Time: 30 mins
Cook Time: n/a
Total Time: 30 mins
Yield: 10 rolls


  • 10 rice paper rolls
  • 1 cucumber, cut into matchsticks
  • 3 carrots cut into matchsticks
  • 1/2 pineapple, cut into matchsticks
  • 10 strawberries, sliced into wedges
  • 1 cup cilantro leaves
  • 1 cup mint leaves
  • 125 g spinach vermicelli rice noodles
Dipping Sauce
  • 1 avocado
  • 1 lime, juiced
  • 1 Tbsp maple syrup
  • 4 Tbsp water
  • 1/8 tsp chili flakes


  • Cook the Spinach Noodles as per package instructions. Drain and rinse with cold water.
  • Take one rice paper wrap and place it on a cutting board. Using a wet paper towel, wring some water onto the rice paper wrap and use your hand to rub it around on the wrap. After about 10 seconds, the wrap will begin to moisten and become workable.
  • Place about 4 matchsticks each of carrots, cucumbers, pineapple and strawberries onto the centre of the rice paper wrap. Add about 3 tbsp worth of rice noodle

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