A delicious and healthy twist on traditional Vietnamese spring rolls, filled with chickpeas, vegetables, and served with a flavorful dipping sauce. Perfect for a quick midweek meal. Bake until crisp if you don't have an air fryer.
1: Prepare the filling by chopping carrots, bell pepper, spring onion, bok choy, ginger, and garlic.
2: Cook rice noodles according to package instructions.
3: In a bowl, mix chickpeas with light soy sauce and prepared vegetables.
4: Soak rice paper and carefully fill with the mixture.
5: Roll up the rice paper to form spring rolls.
6: Bake in the oven at 220°C until crisp, or use an air fryer if available.
7: For the dipping sauce, mix sugar, fresh lime juice, light soy sauce, and hot water. Stir in chopped red chilli and garlic.
8: Serve spring rolls with the dipping sauce.
