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.
carrot, diced or julienned
celery stalk, diced
red bell pepper, diced
hummus of choice
(I used roasted red pepper hummus)
Cut and combine all the veggies and set them aside. Wash the spinach and pat dry.
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.
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.
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.
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.
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.