Gluten Free Avocado Cucumber Rice Paper Rolls
These fresh, vibrant rolls are packed with creamy avocado, crisp cucumber matchsticks, shredded carrots, and fragrant mint and cilantro — all bundled up in delicate rice paper for a meal that looks impressive but comes together with zero fuss. The entire recipe is built on naturally wheat-free ingredients, so there's no swapping or substituting required; rice paper wrappers and rice vermicelli noodles do all the heavy lifting. The dipping sauce is the real secret weapon — tamari stands in for regular soy sauce and brings that deep, savory punch alongside bright lime juice, honey, sesame oil, and fresh ginger. A pinch of red pepper flakes takes it from mellow to lively if you're in the mood. The rolling technique is easier than it looks: a quick soak in warm water makes the wrappers pliable, and a firm, snug fold keeps everything tidy. This recipe makes 8 rolls and serves 4, so it's a great light lunch, starter, or party spread. Make them up to two hours ahead, cover with a damp paper towel, and they'll stay fresh and ready to go whenever you are.
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Learn more →Ingredients
4 servings
For the rolls
- 2 oz rice vermicelli noodles
- 8 rice paper wrappers (8.5-inch rounds)
- 2 ripe avocados, pitted, peeled, and sliced into thin wedges
- 1 english cucumber, cut into thin matchsticks
- 1 cup shredded carrots
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
For the dipping sauce
- 3 tbsp tamari
- 2 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- ½ tsp red pepper flakes (optional)
Instructions
- 1
Cook the rice vermicelli noodles in a medium saucepan of boiling water according to package directions, until tender, about 3–4 minutes. Drain, rinse under cold water until cool, and set aside.
- 2
Whisk together the tamari, lime juice, rice vinegar, honey, sesame oil, and grated ginger in a small bowl until the honey is fully dissolved. Stir in the red pepper flakes, if using. Set the dipping sauce aside.
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