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Easy Vegetable Rice Paper Rolls

Easy gluten free lunch, perfect lunchboxes.
Prep Time15 mins
Cook Time15 mins
Servings: 18
Calories: 100kcal


  • 2 Cup Carrots peeled and julienned
  • 2 Cup Bean sprouts
  • 1 Cup Cucumber julienned
  • 1 Cup Red capsicum seeded and julienned
  • 1 Cup Snow peas cut in thin strips
  • 2 Cup Canned chickpeas rinsed, drained and roughly chopped
  • 1/4 Cup Mint chopped
  • 1/4 Cup Coriander chopped
  • 2 Tbsp Tamari
  • 2 Tbsp Lemon juice freshly squeezed
  • 1 Tsp Sesame oil
  • 18 6" Rice paper rolls


  • Add the chopped chickpeas to a mixing bowl and combine with the mint, coriander, tamari, lemon juice and sesame oil. Stir well.
  • Place the rice-paper sheets, 1 at a time in a bowl of hot water for 20 - 30 seconds.
  • Remove from the water and place on a plate. When the rice paper is soft, place approximately 2 tablespoons of the chickpea mixture, 2 tablespoons of the bean sprouts and approx. 1 tablespoon each of the carrots, cucumber, capsicum and snow peas down the centre of each wrapper.
  • Fold one end of the wrapper up about 1 inch over filling; fold right and left sides in over folded end. Fold remaining end down, wrapping around roll.
  • Set aside and continue to do the same process until all ingredients have been used.
  • Refrigerate any leftovers in an airtight container to be consumed within 2 days.


Calories: 100kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 289mg | Potassium: 297mg | Fiber: 3g | Sugar: 2g | Vitamin A: 58.4IU | Vitamin C: 43.5mg | Calcium: 6.8mg | Iron: 14.7mg