Ingredient: carrot, diced or julienned

Hummus + Veggie Summer Rolls

Ever since moving back to Iowa, I’ve been pleasantly surprised with how many vegan options there are here. Obviously I can’t just walk to Peacefood Cafe anymore (*insert tears here*), but hey—I’m a quick drive away from pizza with soy cheese and the Impossible Burger, and that’s fine by me. Plus, it’s safe to say I’m still nailing my version of the restaurant’s spicy Caesar dressing, so it’s basically like I’m there, right?

One of my favorite places I’ve eaten at in the area is actually Karma Coffee Cafe in Hiawatha—a small coffee shop that has a few really tasty vegan eats on the menu. Whenever I post up and work there, I always get a matcha latte and their summer rolls—both of which are completely to-die-for. Since I work from home most days, I decided to make some myself… and unlike the last time I tried working with rice paper (which was kind of like my first time with tofu), it was a total success.

While the restaurant uses what I’m guessing is a homemade sweet potato hummus, I subbed in some store-bought roasted red pepper hummus from Sabra until I have time to make their version myself. The rest of the ingredients are incredibly easy to prep, too: after a few minutes of chopping, you just have to assemble everything and you’re good to go.

Print Recipe
Hummus + Veggie Summer Rolls
A light, healthy, and delicious meal that only takes minutes to make. Double up the servings to prep lunch for the entire week.
Prep Time 5 minutes
Servings
person
Ingredients
Prep Time 5 minutes
Servings
person
Ingredients
Instructions
  1. Cut and combine all the veggies and set them aside. Wash the spinach and pat dry.
  2. Get a large bowl or container—one that's big enough to sit the rice paper in without bending it—and fill it with warm water.
  3. Take a sheet of rice paper and put it in the water, making sure it's completely covered. After about 5 to 10 seconds, or until it's soft, remove the rice paper and set it on a plate.
  4. In the center of the rice paper, lay down a few pieces of spinach, then scoop on some hummus. Top with a small handful of the mixed veggies and save the extras for future rolls.
  5. Fold in the two sides of the rice paper over the veggies, then fold up the bottom portion. Roll into a cylinder so everything is secured inside.
  6. Eat right away or chill in the refrigerator. Want a dip? Mix a couple Tbsp of hummus with a splash of water, adding additional liquid until it's at your preferred consistency.