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Giant Veggie and Chickpea Rice Paper Rolls Recipe

★★★★★

4.5 from 77 reviews
  • Author: Rafael
  • Total Time: 15 minutes
  • Yield: 4 large rolls 1x
  • Diet: Vegetarian

Description

These Giant Veggie and Chickpea Rice Paper Rolls are a fresh, vibrant, and protein-rich handheld meal perfect for a light lunch or snack. Featuring crisp vegetables wrapped in delicate rice paper with a creamy, savory chickpea filling, these rolls offer a delightful combination of textures and flavors. Served with a spicy sriracha-mayo dipping sauce, they’re easy to assemble and bring a healthy, gluten-free, and vegetarian option to your table.

Ingredients

Scale

Rice Paper Rolls

  • 4 rice paper sheets
  • 2 large romaine salad leaves
  • 1 cucumber, thinly sliced
  • 1 carrot, thinly sliced
  • 1 bell pepper, thinly sliced
  • ½ avocado, thinly sliced

Chickpea Filling

  • 1 cup chickpeas
  • 1 tbsp mayonnaise
  • 1 tsp rice vinegar
  • 1 tbsp soy sauce

Sauce

  • Mayonnaise (to taste)
  • Sriracha (to taste)

Instructions

  1. Cut the Veggies: Slice the cucumber, carrot, bell pepper, and avocado into thin, even pieces. Set aside for assembling the rolls.
  2. Prepare the Chickpea Filling: In a medium bowl, mash the chickpeas until mostly smooth but with a little texture remaining. Add mayonnaise, soy sauce, and rice vinegar, and stir thoroughly to combine into a creamy filling.
  3. Get Ready to Roll: Fill a wide bowl with cold water to soften the rice papers. Arrange a wooden board for your rolling workspace.
  4. Soften the Rice Papers: One at a time, dip each rice paper sheet into the cold water for 5-10 seconds until it just begins to soften but is still firm enough to handle. Lay the softened rice papers on the wooden board, slightly overlapping in the center to make folding easier.
  5. Make the Rolls: Place a romaine leaf in the center of the rice paper. Spread a generous portion of the chickpea mixture over the lettuce leaf. Layer the sliced vegetables evenly on top of the chickpeas. Carefully fold the edges of the rice paper over the filling, tucking the sides in, and roll tightly to seal. Use an extra rice paper sheet if necessary to ensure the contents are securely wrapped.
  6. Serve Them Up: Optionally, slice the rolls in half for easier eating. Serve immediately with a dipping sauce made by mixing mayonnaise with sriracha to your preferred spice level.

Notes

  • Use cold water to soften rice papers to prevent them from tearing.
  • If the rice papers become too soft, they can tear easily, so work quickly but gently.
  • The chickpea filling can be made a day ahead and stored in the fridge for convenience.
  • Customize the veggie fillings based on availability and preference (e.g., adding fresh herbs like cilantro or mint).
  • The dipping sauce can be adjusted by increasing or decreasing sriracha for desired heat.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Lunch
  • Method: No-Cook
  • Cuisine: Vietnamese-inspired

Keywords: rice paper rolls, chickpea filling, vegan wraps, vegetarian lunch, gluten-free, healthy snack, fresh veggie rolls, sriracha mayo, no-cook recipe

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Find it online: https://tastewithrafael.com/giant-veggie-and-chickpea-rice-paper-rolls-recipe/