Looking for a vegetarian recipe that keeps you cool and satisfied this summer? Try these tasty Gluten-Free Greek Spring Rolls with Tahini Sauce!
Ideal for a refreshing lunch or snack, these rolls are filled with a tasty mix of chickpeas, crisp cucumbers, juicy tomatoes, and tangy feta, all wrapped in delicate rice paper. Paired with a creamy tahini sauce, they offer a light, healthy option to keep you feeling refreshed and satisfied. Whether you’re enjoying them as a midday treat or a light dinner, these spring rolls are the perfect way to embrace the season’s flavors while staying cool.
The Inspiration
Finding gluten-free wraps can be a challenge, but rice paper spring rolls offer a tasty and versatile alternative. While traditional spring rolls are fantastic, I wanted a version with more protein for a satisfying lunch.
During a visit to my parents on the East Coast, I created these delicious Greek Spring Rolls featuring mashed chickpeas and feta—perfect for staying cool and energized in the summer heat. If you like this recipe, try out another delicious bite sized snack: Roasted Tomato and Halloumi Bruschetta.
Assembling the Rolls
Rice paper rolls are incredibly easy to assemble without ripping if you follow a few simple steps!
- Pick a shallow dish or pan large enough to comfortably fit the rice paper.
- Place warm water in the dish. The water should be warm not hot.
- Let it soak for about 15-20 seconds. The rice paper should become soft and pliable but not overly soggy. It’s okay if it still feels a little firm; it will continue to soften as you handle it.
- Lift the rice paper out of the water. Allow any excess water to drain off, but don’t shake or bend it too much, as it can tear easily.
- Carefully, place the rice paper on a flat, clean surface (like a cutting board).
- Now, place your filling into the rice paper, leaving about 2.5-3 inches around the edges to ensure you’re able to fold the paper.
- Follow the rolling technique: fold in the sides, then roll from the bottom up, making sure to keep the filling compact. It should stick together easily (shocker for GF, right?)
- Repeat the above steps for the next rolls and enjoy!
Ingredient Variations
Protein Alternatives:
- Chicken or Turkey: Replace chickpeas with cooked, shredded chicken or turkey for a different protein source.
- Tofu: If soy is in your diet, add cubed and seasoned tofu for a plant-based protein option. (i.e. this option is NOT soy free)
- Lentils: Cooked lentils can be a heartier substitute for chickpeas.
Vegetable Mix-ins:
- Bell Peppers: Add thinly sliced bell peppers for extra crunch and sweetness.
- Avocado: Include sliced or mashed avocado for added creaminess.
- Shredded Carrots: Incorporate shredded carrots for a touch of color and sweetness.
- Roasted Zucchini: Roasted zucchini would be a warmer addition to these Greek Spring Rolls.
- Pepperoncinis: Add pepperoncinis for extra zest, especially if you choose to forego the feta cheese.
Spice it Up:
- Mint: Substitute fresh parsley with mint for a refreshing twist.
- Dill: Add fresh dill for a more classic Greek flavor.
- Red Pepper Flakes: Add red pepper flakes or cayenne pepper to the chickpea mixture for some heat.
- Hot Sauce:
Cheese Substitutes:
- No Cheese: Cheese isn’t needed to enjoy these refreshing Greek Spring Rolls. If you choose to forgo cheese, I’d recommend adding a little extra salt to the spring rolls, or add some of the dipping sauce directly into the roll.
- Vegan Feta: Use vegan feta cheese to keep the recipe dairy-free.
- Ricotta: Substitute with ricotta cheese for a different creamy texture.
Softening the Chickpeas
Pressure cooking chickpeas is hands down my favorite way to get them perfectly soft. I first tried it while making my Smashed Chickpea Salad, and now I can’t go back! I personally use a pressure cooker that doubles as an air fryer! Mine is now discontinued but I linked a similar one below!
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Easy Gluten-Free Greek Spring Rolls with Tahini Sauce
- Total Time: 30 minutes
- Yield: 6 Spring Rolls 1x
Description
Ingredients
Rolls:
6 pieces of rice paper
1 15 oz can chickpeas
2 Persian cucumbers
1/2 cup grape tomatoes, diced into small pieces
1/4 cup diced red onion
1/3 cup feta
1 tbsp chopped fresh parsley
1/4 tsp salt
1/4 tsp garlic powder
Tahini Sauce:
2 tbsp tahini
3 tbsp olive oil
4 tbsp oat milk (plus more if needed)
1 tbsp fresh parsley
1/2 tsp salt
1/2 tsp garlic powder
Juice from 1 lemon
Instructions
1. Add the entire can of chickpeas (including aqua faba) to the pressure cooker. Cook on high for 10 minutes. Let cool.
2. In a bowl, mash your chickpeas up with the spices until it’s a relatively smooth consistency but still has some chickpea chunks.
3. Add in the tomatoes, red onion, and feta to the chickpea mix.
4. Slice your cucumbers in half and then slice into think sticks.
5. One at a time, add your rice paper into warm water to soften. Add in the cucumbers and chickpea mix. Then, roll em up! I fold the sides in first then roll from the side closest to me.
6. Add all the ingredients of the tahini sauce to a blender and serve with the spring rolls. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
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Looking for more?
- Vegan and Gluten-Free Crispy Roasted Potatoes
Crispy roasted potatoes made with Yukon golds and simple seasonings. An easy oven roasted potato side dish with perfect crunch every time. - Loaded Potato Nacho Platter with Lentil Telepathy’s Sea Salt and Vinegar Crunchy Toasted Lentils
Air-fried potato nachos with a creamy allergen-friendly vegan cheese sauce, fresh toppings, and crunchy Salt and Vinegar lentils. - Crunchy Lentil and Cucumber Sea Salt & Vinegar Sandwiches with Lentil Telepathy
Crunchy Lentil and Cucumber Sea Salt and Vinegar Sandwiches are gluten-free, dairy-free, nut-free, and perfect for a healthy snack.
Questions? Comment Below!