Thai Rice Paper Rolls

Time: 25 minutes

Serves: 5

1 package rice paper rolls

Protein Innards

1. 1cup chickpeas
2. 1 cup chopped fresh cilantro
3. 1/4cup parsley 
4. 2 cups bean sprouts
5. 1 bell pepper
6. salt
7. 2tbsp sweet chili sauce (optional)
8. 2tsp cumin

Carrot Innards

5 carrots, grated

2tbsp lemon juice

2tbsp sugar

1tbsp sesame oil

1/4cup cilantro

Sauce Innards (or dipping sauce if you're a dip)

1. 1/2 cup hoisin sauce
2. 2 tablespoon creamy peanut butter
3. 1 tablespoon water
4. chopped roasted peanuts

Directions

1. Put all of the Roll Innard ingredients in a small pot and cook over medium for 10 minutes.
2. While these innards are cooking, prepare the carrot innards and set aside in a medium bowl.
3. Then prepare the sauce ingredients.
4. Once the cooking is done, the ingredients can go into rice paper rolls.
5. Place a sheet of rice paper into a bowl filled with warm water. Once the paper has become soft and malleable, take it out, place it on a tea towel, and pat it dry. Then place it on a plate, put a little of each innard along the middle (similar to the way you would make a fajita). Then wrap by folding each side in (the paper will stick to itself, and it will look like a burrito)!
6. Eat.
7. Complain because you're too full.