Gluten Free Veggie Summer Rolls

Total time35 min

Prep time30 min

Cook time5 min

4.7

(23)

These vibrant, no-cook rolls are everything you want on a warm day — fresh, colorful, and packed with crisp vegetables, creamy avocado, and fragrant herbs all bundled inside a delicate rice paper wrapper. The key to making them work without any gluten is already built right into the ingredient list: rice vermicelli noodles and rice paper wrappers are naturally free of wheat, and the dipping sauce swaps regular soy sauce for tamari, which delivers that same savory depth without the gluten concern. That tangy, gingery dipping sauce — brightened with fresh lime juice and a touch of honey — is honestly reason enough to make these on repeat. Assembly is easier than it looks once you get the hang of softening the wrappers just until pliable, and the payoff is a gorgeous, restaurant-worthy roll you built yourself. Each batch makes 8 rolls, serving 4, so it's a great light lunch or starter that comes together without turning on the oven. The combination of mint, cilantro, crunchy matchstick veggies, and silky noodles means every bite hits multiple textures at once — satisfying in a way that feels both light and genuinely filling.

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Ingredients

4 servings

For the rolls

4 oz rice vermicelli noodles
8 rice paper wrappers (8.5-inch rounds)
1 medium carrot, peeled and cut into thin matchsticks
1 medium cucumber, seeded and cut into thin matchsticks
1 red bell pepper, thinly sliced
2 cups shredded purple cabbage
1 ripe avocado, thinly sliced
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 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 sauce aside.

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