Gluten-Free Rice Paper Spring Rolls
By the Gluten Free Recipes team ·
Delight your guests with these vibrant and fresh gluten-free rice paper spring rolls, bursting with crisp vegetables and savory fillings. Each bite offers a satisfying chew from the rice paper, complemented by a medley of textures and bright, herbaceous flavors.
At a glance: This easy party and appetizers recipe yields 8 servings in about 45 minutes (20 min prep, 25 min cook). It uses 11 ingredients — including rice paper wrappers, cooked vermicelli rice noodles, shredded carrots — and walks through 6 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Rice Paper Spring Rolls: When preparing this party and appetizers recipe, exercise caution with all packaged ingredients, especially gluten-free tamari or tamari, to ensure they are certified gluten-free and have not been processed on shared equipment with gluten-containing grains In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Rice Paper Spring Rolls: This recipe relies on naturally gluten-free ingredients like rice paper wrappers and rice noodles. Always ensure your gluten-free tamari or tamari is certified gluten-free.
Ingredients
- 8 sheets rice paper wrappers
- 1 cup cooked vermicelli rice noodles
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 0.5 cup thinly sliced red bell pepper
- 0.5 cup fresh mint leaves
- 0.5 cup fresh cilantro leaves
- 8 oz cooked and peeled shrimp, halved lengthwise (optional)
- 0.25 cup gluten-free soy sauce or tamari for dipping
- 1 tbsp rice vinegar for dipping sauce
- 1 tsp sesame oil for dipping sauce
Instructions
- 1
Prepare your dipping sauce by whisking together the gluten-free soy sauce or tamari, rice vinegar, and sesame oil in a small bowl. Set aside for about 25 minutes to allow the flavors to meld.
- 2
Warm a shallow dish of water large enough to fit a rice paper wrapper. Dip one rice paper wrapper into the warm water for about 20-30 seconds, or until it becomes pliable and soft, but not overly sticky.
- 3
Carefully lay the softened rice paper wrapper flat on a clean, damp surface, such as a cutting board or a plate. Arrange a small portion of cooked vermicelli rice noodles, shredded carrots, sliced cucumber, and red bell pepper near the bottom edge of the wrapper.
- 4
Add a few fresh mint leaves, cilantro leaves, and if using, a halved shrimp, on top of the vegetables. Fold the bottom edge of the rice paper wrapper up and over the filling, then fold in the sides snugly.
- 5
Tightly roll the spring roll upwards from the bottom, ensuring the filling is enclosed. Repeat this process with the remaining rice paper wrappers and filling ingredients until all are used, which should take approximately 20 minutes.
- 6
Serve the fresh gluten-free rice paper spring rolls immediately with the prepared dipping sauce. The total assembly time should be around 25 minutes, creating a beautiful appetizer.
Nutrition (per serving)
Tips & Notes
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Devein shrimp for a cleaner presentation, though the vein is harmless.
- Rinse rice until the water runs clear to remove surface starch and prevent clumping.
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