Dinner

Giant Veggie and Chickpea Rice Paper Rolls Recipe

ByRafael Mansero March 18, 2026March 18, 2026

Introduction

Giant Veggie and Chickpea Rice Paper Rolls are a fresh and satisfying meal that’s perfect for warm days or light lunches. Packed with crunchy vegetables and a creamy chickpea filling, these rolls are easy to make and fun to eat.

A fresh spring roll is being prepared on clear rice paper that rests on a wooden board over a white marbled surface. The bottom layer is a large, dark green leafy lettuce spread out flat. On top of the lettuce is a thick layer of pale beige spread, likely hummus or a similar dip. Next come thin strips of bright orange carrot on the right side, slender pale green cucumber slices in the middle, sliced deep red bell pepper on the left, and ripe, thinly sliced avocado fanned out across the center. Each ingredient is neatly arranged in parallel, creating distinct colorful layers ready to be rolled. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 rice paper sheets
2 large romaine salad leaves
1 cucumber
1 carrot
1 bell pepper
½ avocado
1 cup chickpeas
1 tbsp mayonnaise
1 tsp rice vinegar
1 tbsp soy sauce
Mayonnaise (for sauce)
Sriracha (for sauce)

Instructions

Step 1: Slice the cucumber, carrot, bell pepper, and avocado into thin pieces. Set them aside for assembly.
Step 2: In a bowl, mash the chickpeas until mostly smooth. Stir in the mayonnaise, soy sauce, and rice vinegar until well combined to create the chickpea filling.
Step 3: Fill a large bowl with cold water and prepare a wooden board as your workspace for rolling.
Step 4: Dip each rice paper sheet into the cold water for 5 to 10 seconds until just softened. Lay the sheets on the board, overlapping slightly in the center to make folding easier.
Step 5: Place one romaine leaf on the center of the rice papers. Spread a portion of the chickpea filling over the lettuce leaf, then layer the sliced vegetables on top.
Step 6: Fold the edges of the rice paper over the filling, tucking in the sides to secure everything inside. Use an additional rice paper sheet if needed to fully enclose the rolls.
Step 7: Optionally, cut the rolls in half and serve immediately with a dipping sauce made of mayonnaise mixed with sriracha for a spicy kick.

Tips & Variations

For a vegan option, substitute the mayonnaise with a plant-based alternative or mashed avocado in the chickpea filling and sauce.
Add fresh herbs like mint or cilantro for extra brightness.
If you prefer a crunchier texture, include sliced radishes or shredded cabbage in your veggie layers.
To make rolling easier, work quickly once the rice paper is softened as it can become sticky and fragile if left too long.

Storage

Rice paper rolls are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. To prevent them from drying out, wrap them individually in damp paper towels. Reheat is not recommended as the rice paper will become tough and chewy.

How to Serve

The image shows two fresh spring roll halves held by a woman's hand, each wrapped in translucent rice paper with visible green lettuce leaves forming the outer layer. Inside, there are neatly packed layers starting with shredded orange carrots at the top, a thick creamy beige layer beneath them, and finely diced deep red pieces below the cream. At the bottom, there are more lettuce leaves and some green cucumber slices, creating a colorful and fresh look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these rice paper rolls in advance?

You can prepare the filling and vegetables ahead of time, but it’s best to assemble the rolls right before serving to keep the rice papers from drying out and tearing.