Fresh Chickpea Rice Paper Rolls are delicious, easy to make, and super healthy.
Last week I made my spiralizer happy by dusting the cobwebs off it and using it after an extended period. This week it was the turn off the rice paper to experience the same joyous fate. I had seemingly forgotten about it to the point that I didn’t even know it existed. But the rice paper wasn’t so ungrateful. It not only stayed in pristine condition but helped me out when I needed a quick and easy meal in the form of these sumptuous “CHICKPEA RICE PAPER ROLLS”.
Its been almost a month since our move and I can say that Maddy and I have settled nicely into our daily routines. One thing which we haven’t done so far is to explore the natural beauty of Birmingham. To our surprise we found out that there are gorgeous State Parks as well as natural preserves pretty much in the middle of the city. It was not a question of if but more like when we were going to start visiting these places.
We finally got our chance to check out Ruffner Mountain Nature Preserve this weekend and I must say the 2 hours we spent there did not disappoint. It is an absolutely beautiful piece of land studded with trees, a lot of trails as well as stunning views of the city. We left in the morning and were going to be dead tired by the time we got home for lunch. So our afternoon meal definitely had to be something fast and easy. And what’s more easier to make than a spring roll? Chickpea Rice Paper Rolls to be more specific..
Usually I am not too organized but this time for a change I had things planned out in advance (LAUGHS!!!) So before leaving I left a cup of chickpeas soaking in water to soften them up. Once we were back these little babies went in the pressure cooker with enough water and stayed there till they were soft. Drain the water and mash. Mix in the onions, scallions, lemon juice, chaat masala, cumin powder, red chili powder, cilantro, black salt (optional) with the mashed chickpeas and the filling is ready.
I was so hungry by this time that I was ready to eat just the filling. Maddy convinced me to wait so I reluctantly wrapped it up to make the rolls (LAUGHS!!!)
I have previously described a simple way of making the Rolls here.
Enjoy with a dip of your choice. Mine turned out to be a dip that I wanted to indulge a bit. So I added a little sriracha, honey and vinegar to make a spicy, sweet mayo. And then it was finally time to eat, relax a couple of tired limbs and satisfy a growling stomach with delicious food.
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- 1 cup Chickpeas
- ½ small Onion diced
- 4 sprigs Scallions diced
- 1 tsp Red Chili Powder
- 1 tsp Cumin Powder
- 4 tsp Lemon Juice
- 1 ½ tsp Chaat Masala
- Cilantro for garnish
- Black Salt as per taste (Optional)
- 6 Rice Paper
- Wash and soak chickpeas in water for 2-3 hours.
- Add soaked chickpeas and 2 cup of water in a pressure cooker. Cook until soft. Drain the water and mash.
- In a bowl add mashed chickpeas, onion, scallions, lemon juice, chaat masala, cumin powder, red chili powder, cilantro, black salt, mix and keep aside.
- Pour water in a bowl, large enough to dip a sheet of rice paper.
- Place a rice paper in the water and let it soak for 30 sec. Remove from the water, shake off the excess and place on a flat surface. Note : Do not place on a wood surface.
- Spoon chickpea mixture to the bottom ⅓ of the rice paper. Gently pull the bottom of the rice paper over the filling, tuck the filling in and roll. Fold in the sides of the rice paper. Gently but tightly roll like a burrito.
- Enjoy with a dip of your choice.