Hummus Veggie Rolls
- Minutes to Prepare:
- Number of Servings: 17
Ingredients
Carrots, raw, 1 cup, chopped juliennedAvocados, California (Haas), 2 fruit without skin and seeds cut into thin (aprox 1/4 inch) slicesNo oil Hummus, 2 cups (hummus recipe https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2190358)Spring Mix Mixed Greens, 4 cup Cabbage, 1 cupCucumber, peeled seeded and julienned, 1 cucumber*cooked Bean Thread Noodle, 1 cup (optional for crunch)*Peppers, sweet, red, fresh, 1 cup, chopped into thin slices *Green Onion (1 Green Onion), 1 cup coursely chopped Greenland rice paper rounds 22cm, 16-18 pieces
Prepare bean thread noodles and chop veggies. Put all ingredients on counter within easy reach. Boil water in pan large enough to submerge rice paper rounds completely.
To assemble:
Assemble one at a time and do not pre-soak rice paper. Place 1 piece rice paper in hot water for 15-20 second until flexible but not fallign apart. Remove rice paper and place on slightly wet surface (some reccomend assembling on wet towel). Arranging ingredients in line across lower third of each sheet and leaving 1-inch border on each end starting with 3-4 strands bean thread noodles followed by 2-3 avocado slices and 2-3 slices of red pepper. Then layer on a few tablespoons each of green onion, cucumber, and cabbage. Add 1/8 cup hummus followed by 1 few tablespoons of carrots and top with 3-4 large leaves of mixed greens. Fold bottom of each rice sheet over filling then fold ends over. Next roll into tight. Repeat until you have desired amount of rolls. Typically we make about 16-18 rolls with this amount of veggies.
Serve with your favorite asian dipping sauce or chilli garlic sauce from jar in Asian section.
Store on tray under wet towell and do not let individual rolls touch or store overnight in syran weap.
Serving Size: makes 16 1 roll servinces
Number of Servings: 17
Recipe submitted by SparkPeople user TTUJILL.
To assemble:
Assemble one at a time and do not pre-soak rice paper. Place 1 piece rice paper in hot water for 15-20 second until flexible but not fallign apart. Remove rice paper and place on slightly wet surface (some reccomend assembling on wet towel). Arranging ingredients in line across lower third of each sheet and leaving 1-inch border on each end starting with 3-4 strands bean thread noodles followed by 2-3 avocado slices and 2-3 slices of red pepper. Then layer on a few tablespoons each of green onion, cucumber, and cabbage. Add 1/8 cup hummus followed by 1 few tablespoons of carrots and top with 3-4 large leaves of mixed greens. Fold bottom of each rice sheet over filling then fold ends over. Next roll into tight. Repeat until you have desired amount of rolls. Typically we make about 16-18 rolls with this amount of veggies.
Serve with your favorite asian dipping sauce or chilli garlic sauce from jar in Asian section.
Store on tray under wet towell and do not let individual rolls touch or store overnight in syran weap.
Serving Size: makes 16 1 roll servinces
Number of Servings: 17
Recipe submitted by SparkPeople user TTUJILL.
Nutritional Info Amount Per Serving
- Calories: 113.7
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 128.4 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 2.9 g
- Protein: 1.8 g
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