BBQ Chickpea Brown Rice Paper Spring Rolls
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.
Servings 6 servings
- 10-12 Vietnamese brown rice paper wrappers
- 8 ounces rice noodles
- 2 cups spinach, chopped
- 1 green bell pepper, thinly sliced
- 1 medium hass avocado, peeled, cored + diced small
- 3 medium organic carrots, thinly sliced
- 1 (15 oz.) can chickpea, drained, rinsed + cooked in BBQ sauce (See Notes!)
- Favorite vegan dipping sauce
- sesame seeds, for garnish
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.
STORAGE: Leftover spring rolls can be stored in the refrigerator for up to 5 days, in a tightly sealed container.
HOMEMADE BBQ SAUCE:
***To Whip it together: Combine all ingredients in a medium sauce pan and whisk together. Bring to a boil over medium-high heat and then turn the heat down to medium-low and simmer for 15-20 minutes, whisking constantly.
- 1¼ cup ketchup
- 4 Tbsp apple cider vinegar
- 1 Tbsp minced garlic
- 1 TbspWorcestershire sauce
- 1 tsp sea salt
- ½ tsp garlic powder
- ½ tsps onion powder
- 1 tsp dry mustard
- ⅛ tsp cayenne pepper
- ¾ cup brown sugar
- ⅓ cup molasses
- ¼ cup honey
- 1-2 Tbsps red pepper flakes