These BBQ Chickpea Brown Rice Paper Spring Rolls are a healthy vegan option as a appetizer or even a light lunch or dinner. Stuffed with spicy BBQ chickpea (with a nice kick of heat), tender rice noodles, green bell peppers, avocado, carrots, and spinach, these rolls are the perfect veggie meal that is quick and easy to make, all in about 15 minutes.
I must admit that wrapping these spring rolls was the most challenging thing my husband and I have ever done. Haha.
It’s so incredible to see the wraps turn translucent and thin after being dipped in warm water, however, wrapping these lovelies with an array of veggies isn’t as easy as we initially thought.
But we did get it eventually, so hey! Actually, we had to do a bit of research and watch a few YouTube videos to get it.
Besides the challenge, these spring rolls were so delicious! I enjoyed the fact that they were entirely dairy-free and vegan also! What better way to enjoy a good meal, right?
I chose to use chickpea instead of just veggies, because I love chickpeas and they also make for a great meaty option. Plus, they’re just so good! Did I already say that? Haha.
Speaking of chickpea, you might want to take a quick peek at this Roasted Plantain + BBQ Chickpea Vegan Bowl. It’s the ultimate dinner idea that comes packed with a sweet + spicy side of chickpeas, fresh spinach, baked sweet potatoes, snow peas, and a twist of oven roasted sweet plantains. Pure perfection in one dish.
Our Spicy Tomato Chickpea Sauce + Baked Chicken recipe has loads of bold flavor and real spice that is sure to set your dinner table apart from the rest. Juicy chicken breast (thinly sliced), tomatoes, chickpea, all atop cooked brown rice and lathered in a beautiful chickpea sauce; this is surely the perfect dinner choice.
Now that is has been consistently hot here in NYC, I’ve been less inclined to cook a ton of complicated meals. Who wants to sit in the kitchen all say int the heat, right?
So, these quick and easy meals are perfect, especially when my little guy has become a handful whenever I am not playing or indulging in his “Our Time”. Haha.
Let’s dig right into this recipe!
Bring a medium pot of water to boil. Add rice noodles and cook for 2 minutes, stirring occasionally. Remove from heat, then drain them and rinse them under cold water (to stop the cooking process) and set aside.
Working with one brown rice paper at a time, place it in a medium bowl of warm water (dipping it gently) and remove it from water after 5 seconds.
Place brown rice paper on a flat surface immediately after removing from water and add chickpea, rice noodles, and veggies to the center of the paper. **NOTE: I use about 1 Tbsp of each thing to avoid over-packing.**
Fold over one side of the rice paper, then fold over the top and bottom, before tightly rolling (in a rolling motion) and sealing the opposite side.
Repeat steps until all spring rolls are made.
To serve, cut spring rolls in half, if desired and sprinkle with sesame seeds. Dip in your favorite sauce–peanut sauce, soy sauce, etc.
If you choose to make these BBQ Chickpea Brown Rice Paper Spring Rolls or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!
BBQ Chickpea Brown Rice Paper Spring Rolls.