Gluten-Free Spring Rolls & Peanut Dipping Sauce

Appetizers & Snacks

These Gluten-Free Spring Rolls are a fresh and flavorful snack or appetizer that’s sure to impress! Packed with a crunchy mix of shredded carrots, cucumber, and cilantro and air-fried to crispy perfection. They’re paired with a creamy, nutty peanut dipping sauce that takes them to the next level. Quick to assemble and even quicker to cook, these spring rolls are the perfect light and satisfying bite for any occasion.

Reviews

Ingredients

1 cup shredded carrots
1/4 cup chopped cucumber
1/4 cup chopped cilantro
1 tablespoon rice vinegar
1 teaspoon coconut aminos
1/4 teaspoon sesame oil
8 rice paper wrappers

For Peanut Dipping Sauce:

1/2 cup creamy peanut butter (natural, unsweetened)
2 tablespoons coconut aminos
1 tablespoon red wine vinegar
1 tablespoon maple syrup
2 teaspoon grated ginger
1 clove garlic, minced
1 tablespoon olive oil
2 tablespoons water, or more to desired consistency

Menu info

Directions

Step 1

Prepare Filling: In a bowl, combine shredded carrots, cucumber, cilantro, peanuts (if using), rice vinegar, coconut aminos, and sesame oil. Mix well.

Step 2

Prepare Rice Paper Wrappers: Fill a large, shallow bowl with warm water. Submerge one rice paper wrapper in the water for about 15-20 seconds, until softened. Remove and place on cutting board.

Step 3

Assemble Spring Rolls:

Place about 1/4 cup of the filling mixture in the center of the softened rice paper wrapper.
Fold the bottom of the wrapper over the filling.
Fold in the sides of the wrapper.
Roll the wrapper tightly, tucking in the filling as you roll.
Repeat with the remaining rice paper wrappers and filling.

Step 4

Air Fry: Air fry at 375 for 8-10 minutes until crispy.

Step 5

Serve: Serve immediately with peanut dipping sauce.

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