hummus rolls

January 5, 2012

The beginning of a new year begs for refreshing, light meals... sometimes.  And today is one of those sometimes.  A rice wrap full of fresh crunchy veggies, creamy avocado and savory hummus will get you an express ticket to Yumtown, USA.
These wraps are a cinch to throw together and are great for mixing and matching whatever vegetables you may have on hand.  I used a spicy smoked curry hummus that was total bliss inside this wrap and topped  them with a super spicy red pepper sauce.  Fire on your face spicy.  Sometimes your lips and mouth just need to take one for the team, ya know?


Hummus Rolls
vegan, gluten-free
4 rice papers
1/4 cup carrots, julienned
1/4 cup hummus
2 cups lettuce, shredded
1/4 purple cabbage
1 small cucumber, julienned
fresh cilantro, chopped
1 avocado, thinly sliced
handful green onions, chopped
4 eight inch round rice paper sheets
red pepper paste/sauce

  1. Fill a large bowl with cold water and dip one rice paper sheet into the water for a minute or so until soft. Place the rice paper sheet on a flat work surface.
  2. In the center, spread a bit of each of the filling ingredients, adding more or less of each item as desired. Fold in the sides of the rice paper sheet over the filling and firmly roll up. Gently press the seam to seal. Place on a serving plate with the seam side down.
  3. If you’re making more than a few rolls, cover with a damp towel to keep from drying out while you’re working.
  4. Slice each roll in half and serve with the red pepper sauce.

*makes 4 rolls