Peanut Chickpea Rice Paper Rolls

• 40 g rice paper wrappers, 4 medium rounds — Dry rice paper wrappers
• 140 g chickpeas, drained, rinsed, and dried — Canned chickpeas, drained and rinsed
• 60 g cucumber, matchsticks — Cucumber with peel
• 50 g carrot, matchsticks — Raw carrots
• 20 g natural peanut butter — Natural peanut butter
• 18 g fresh lime juice — Fresh lime juice
• 10 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 8 g cilantro — Fresh cilantro
• 6 g Thai basil — Fresh Thai basil

Method

1. 1Prepare the crisp vegetablesCut cucumber and carrot into even matchsticks, pat both completely dry.Look for: The ingredients are fully prepared and ready for the next action.Safety: Wash produce and use a stable board with fingertips tucked away from the knife.
2. 2Divide each into four equal bundles for rollingDivide each into four equal bundles for rolling.2 minLook for: The vegetable sticks are dry, slender, and short enough to fit inside each wrapper.
3. 3Make chickpea filling and peanut-lime dipMash half the chickpeas. Whisk peanut butter, lime juice, soy sauce, and 20 g water.Look for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Fold half the sauceFold half the sauce, all cilantro, and all Thai basil into the chickpeas, reserving the rest of the peanut-lime sauce for dipping.2 minLook for: The chickpea filling holds together and the reserved peanut-lime sauce is pourable.Safety: Declare peanut and soy allergens; keep all components chilled.
5. 5Roll four parcelsDip one wrapper in warm water for 5 seconds, lay flat, add one-quarter each vegetable bundle and chickpea filling.3 minLook for: Everything is evenly positioned and ready for the next action.
6. 6Fold the sides inwardFold the sides inward, and roll firmly. Repeat three times.Look for: Wrappers are pliable and sealed without tears or overfilling.Safety: Use warm rather than boiling dipping water and serve within 2 hours.