Giant Veggie and Chickpea Rice Paper Rolls: A Light and Colorful Summer Treat!

Rating: 5.00

Looking for a creative, no-cook recipe that’s perfect for the warm weather? Try these vibrant Fresh Veggie and Chickpea Rice Paper Rolls! Initially, working with rice paper might seem daunting, but with just a little practice, you’ll master the art of rolling in no time. These rolls are not only fresh and full of crisp veggies, but they are also naturally vegan and highly adaptable to whatever you have on hand.

Ingredients and Substitutions

  • Rice Paper: Gluten-free and when briefly soaked, they become just soft enough to wrap around the filling snugly.
  • Romaine Lettuce: Adds a crunchy texture; you could also use Iceberg lettuce.
  • Veggies: We use cucumber, carrots, and bell peppers for their crunch and color. Feel free to swap in or add other crunchy veggies like radishes or jicama.
  • Avocado: Adds a creamy element to each bite. 
  • Chickpeas: These are mashed and mixed with mayo, soy sauce, and rice vinegar for a tangy, rich filling. Substitute chickpeas with mashed edamame or tofu for a different protein twist.
rice paper burrito
  • Sauce: A simple mix of mayonnaise and Sriracha creates a spicy, creamy sauce that complements the rolls. Alternatively, a tangy tamarind or hoisin sauce could also pair beautifully.

How to Make Veggie and Chickpea Rice Paper Rolls

  1. Prepare the Rice Paper: Place a rice paper sheet in a bowl of cold water for about 5-10 seconds until it’s just soft enough to work with.
  2. Assemble: Lay the softened rice paper flat on a clean surface. Start by placing a romaine leaf in the middle, spread a scoop of the chickpea mixture, then layer your sliced veggies and avocado on top.
  1. Roll: Fold the bottom edge over the fillings, then fold in the sides. Continue rolling tightly from the bottom up. The sticky nature of rice paper helps seal the roll effortlessly.

How to Make Sriracha Mayo Sauce

Mixing mayonnaise with a bit of Sriracha creates a simple yet flavorful dipping sauce that really makes these rolls shine. You can adjust the heat level by adding more or less Sriracha.

Tips for Making This Recipe

  • Avoid Paper Plates: Don’t serve these rolls on paper plates, as they might stick. Instead, use a platter lined with parchment or wax paper for easy serving and clean-up.
  • Quick Soak: Only soak the rice papers for up to 10 seconds. Over-soaking can make them too fragile and prone to tearing.
  • Prep Ahead: Have all your ingredients sliced and ready to go before you start. Rice paper becomes sticky quickly, so working efficiently is key.
  • Diverse Dips: While the Sriracha mayo is my go-to, these rolls are also fantastic with different sauces like sweet chili if you enjoy a bit of spice.

Now that you know how easy and adaptable these Fresh Veggie and Chickpea Rice Paper Rolls are, they’re sure to become a go-to in your summer recipe rotation. They’re perfect for a light lunch, a healthy snack, or even as a colorful appetizer for your next gathering.

rice paper burrito thumbnail

Giant Veggie and Chickpea Rice Paper Rolls

5 from 1 vote
This Rice Paper Roll recipe a nutritious and vibrant dish with fresh vegetables and chickpeas wrapped in delicate rice paper, ideal for a healthy snack or a light meal.
Servings 1
Prep Time 20 minutes
Total Time 20 minutes


  • Knife
  • Cutting board
  • wide bowl for water
  • wooden board for assembly


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

For the Chickpea Filling:

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

For the Sauce:

  • Mayonnaise
  • Sriracha


  • Cut the Veggies: Slice the cucumber, carrot, bell pepper, and avocado into thin pieces and set them aside.
  • Prepare the Chickpea Filling: In a bowl, mash the chickpeas until they are mostly smooth. Add the mayonnaise, soy sauce, and rice vinegar, and mix well to combine. This filling will be the protein-rich base of your rolls.
  • Get Ready to Roll: Fill a large bowl with cold water. Set up a wooden board as your workspace for assembling the rolls.
  • Soften the Rice Papers: Dip each rice paper sheet in the water just until they start to soften, about 5-10 seconds. Arrange them on the wooden board, slightly overlapping in the middle for easier folding.
  • Make the Rolls: Place a romaine lettuce leaf in the center of the rice papers. Spread a portion of the chickpea mixture over the lettuce. Layer your sliced veggies on top of the chickpeas. Begin folding the edges of the rice papers over the center, tucking in the sides to secure the contents. If necessary, use an additional rice paper sheet to ensure everything is neatly wrapped.
  • Serve Them Up: Optionally, cut the rolls in half for easier consumption. Serve immediately with your favorite dipping sauce, such as a spicy sriracha-mayo mix.


Variations: Adjust the chickpea filling’s seasoning or replace it with tofu for added protein. Experiment with various vegetables like spinach, sprouts, or shredded cabbage for different flavors and textures.
Storage: Best enjoyed fresh but can be kept in the fridge for a day if wrapped in a damp paper towel to keep the rice paper moist.
Calories: 225kcal
Cost: $5
Course: Main Course, Snack
Cuisine: Asian, Vietnamese
Keyword: Asian veggie roll, fresh spring roll, Healthy rice paper roll, simple vegetable roll recipe, vegan chickpea wrap

Join the Conversation

  1. 5 stars
    This is so easy but really just blew my mind.
    Thank you for the inspiration! I added peanut butter sauce (peanut butter, soy sauce, vegetable broth)

    1. Dr. Vegan Author says:

      Thanks for the feedback! Hope you enjoy the rest of the recipes as much 🙂

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