Boil soaked chickpeas.
Chopp onion and grate long stripes of beetroot and carrot.
Now take a kadai and roast peanuts in it.
Now put roasted peanuts in the mixer by adding soaked dry red chilli and salt.
Blend it and make a dip.
Now our Thai peanut dip is ready.
Now take another kadai and heat it by adding oil in it.
Now put chopp onions in it and stir fry it.
Then add chickpeas, chat masala, chopped spinach , black pepper and salt in it.
Mix it very well by adding tomato puree and cover it with the lid for 3 to 4 mins.
After 4 mins , check it out that water should not remain in the chickpeas.
Evaporate excess of water by stirring if it is there.
Now let it cool down .
After that take one rice paper sheet and dip it in the water and take it out.
Now place this sheet on the plane board or counter.
After that place 1 scoop of chickpeas masala in the centre of the sheet.
After that place stripes of beetroot and carrot above the chickpeas masala.
Now fold the sheet from both the sides of the sheet.
After that fold the sheet from the bottom till the chickpeas masala.
Then fold beetroot and carrot also including masala till the edge of the sheet.
Now pick it up slowly and keep it in the plate.
Likewise make all the rice paper rolls .
Now serve this protein packed chickpea spinach rice paper rolls with peanut dip which is own rich in protein.
