Gluten Free Carrot Herb Rice Paper Rolls
These fresh rolls are a vibrant, no-cook-friendly meal that comes together with crisp julienned carrots, cool cucumber, creamy avocado, and a generous tangle of rice vermicelli, all wrapped up in delicate rice paper and finished with a trio of fresh herbs — mint, cilantro, and Thai basil. The combination of textures and bright flavors makes every bite feel light but genuinely satisfying. The dipping sauce is the real secret weapon here: tamari, fresh lime juice, honey, sesame oil, and grated ginger whisk together into something tangy, savory, and just a little sweet, with optional sriracha if you want a gentle kick. Because the wrappers and noodles are made entirely from rice, this recipe is naturally free from wheat and gluten without any substitutions or specialty swaps required — tamari steps in for soy sauce to keep the dipping sauce safely in line too. This makes four servings, so it's a great option for a light lunch spread or a starter that actually impresses people. The rolling technique takes one or two tries to get snug, but once you have the rhythm down it moves quickly. Serve them halved on the diagonal so everyone can see those gorgeous layers before they dive in.
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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 medium carrots, peeled and julienned
- 1 medium cucumber, seeded and julienned
- 1 ripe avocado, thinly sliced
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- ¼ cup fresh basil leaves (thai basil preferred)
For the dipping sauce
- 3 tbsp tamari
- 2 tbsp fresh lime juice
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- ½ tsp fresh ginger, finely grated
- 1 tsp sriracha (optional)
Instructions
- 1
Cook the rice vermicelli noodles in a small saucepan of boiling water according to package directions, until tender, about 3–4 minutes. Drain, rinse under cold water, 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 sriracha, if using. Set the dipping sauce aside.
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