Rainbow Spring Rolls with Avocado Hummus
These Rainbow Spring Rolls with Avocado White Bean Hummus are a bright, healthy meal that makes eating vegetables fun and flavorful. Whether you’re looking for a light lunch, a colorful appetizer, or a creative way to get kids involved in the kitchen, this recipe is sure to become a favorite.
Servings 4
Ingredients
Rainbow Spring Rolls
- 12 rice paper spring roll wrappers
- 1 red bell pepper, thinly sliced
- 1 cup matchstick carrots
- 3/4 cup corn fresh, canned, or thawed frozen
- 1 cup shredded purple cabbage
- 1/2 cup fresh basil leaves
Avocado White Bean Hummus
- 1 ripe avocado
- 1 cup canned white beans cannellini or great northern, rinsed and drained
- 1 garlic clove
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2-3 tbsp water as needed for blending
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Slice the red pepper into thin strips, shred the purple cabbage, and prepare matchstick carrots if needed. Have all fillings arranged on a cutting board or plate so they are easy to assemble.
- Fill a shallow bowl or plate with warm water. Dip one rice paper wrapper into the water for about 10–15 seconds, just until soft and flexible. Place the softened wrapper on a clean cutting board or damp towel.
- In the center of the wrapper, layer a small amount of: red pepper slices, matchstick carrots, corn, shredded purple cabbage, and fresh basil leaves.Be careful not to overfill so the rolls are easier to wrap.
- Fold the bottom of the wrapper over the filling, then fold in both sides. Continue rolling tightly until sealed, similar to wrapping a burrito. Repeat with remaining wrappers and fillings.
- For the Avocado Hummus: Add avocado, white beans, garlic, olive oil, lemon juice, salt, and pepper to a food processor. Blend until smooth. Add water one tablespoon at a time until the hummus reaches a creamy dipping consistency. Taste and adjust seasoning if needed.
