/gheeː peaː teaː/
Servings: 4 | 30 minutes | 350 kcal
While the origins of veggie rolls can be traced back to various Asian cuisines, this version, coupled with avocado hummus, is a modern, vegan twist on the traditional recipe.
These Rainbow Veggie Rolls are not only a feast for the eyes, but also incredibly tasty and packed with goodness. A hit at my last dinner party!
Ingredients
- 10 pieces Rice Paper Rolls
- 2 cups Red Cabbage
- 2 cups Carrots
- 2 cups Bell Peppers
- 1 pieces Mango
- 1 pieces Avocado
- 1 cups Chickpeas
- 1 teaspoons Lemon Juice
- 2 teaspoons Garlic
Instructions
- Begin by preparing your vegetables. Slice the red cabbage, carrots, bell peppers, and mango into thin strips.
- To prepare the avocado hummus, blend the chickpeas, avocado, lemon juice, and garlic in a food processor until smooth.
- To assemble the rolls, dip a sheet of rice paper in warm water until it softens, then lay it flat. In the center of the sheet, place a small amount of each vegetable and a spoonful of avocado hummus.
- Fold the edges of the rice paper over the filling, then roll it up. Repeat until all the ingredients are used up.
- Serve the veggie rolls with extra avocado hummus for dipping.