It feels like forever ago that I shared my recipe for harvest carrot and ginger hummus, but I am finally making good on that promise to share another recipe for utilizing it. I’m calling these ‘carrot ginger hummus spring rolls’. Not a very creative name :3.
Before I get too far into discussing the recipe, I have a tiny bit of news: Yup, it’s Vegan has undergone a site redesign! The lovely Cheryl of Cheryl Malik Designs and 40 Aprons did the design work and I’m really really excited about the finished product. If you’re reading this post in a reader, I hope you’ll hop over and check out the new look! =]
The idea for these hummus spring rolls came from a friend of mine, who immediately suggested fusion spring rolls when I mentioned to her that I had made the hummus recipe again. Boy am I glad I took her advice! This particular hummus recipe’s Asian flair made it perfect for pairing with fresh veggies inside a roll. Because the hummus is filling, you get to skip over the step of adding tofu or noodles to bulk it up.
I was going to write something about how the weather has finally turned into full-on spring, but before I got the chance we had another freak cold snap this week. Too optimistically, I had already put away my winter biking gloves and the like, only to have to dig them out again a few days ago. I probably deserved that =p. Despite the cold, ~generally speaking~ I’m still getting that springtime feeling of craving fresh fruits and vegetables. Bring on the asparagus, leeks, snap peas, and garlic scapes! These hummus spring rolls were crafted with heavy use of last week’s CSA shipment, which included the following:
Not a leafy green in sight! But as you can see, the ingredients were just begging to be made into spring rolls. So combine that with my friend’s suggestion and it was just fate. 🙂
Because the hummus s inside the spring rolls they actually work great even without a sauce. But if you’re like me, and refuse to ever pass up an opportunity to consume peanut sauce, then you’ll be happy to know they also pair well with that. One of these times I’ll get around to writing down a peanut dipping sauce recipe; I made this particular one by whisking together some natural PB, water, rice vinegar, sriracha, a pinch of coconut sugar, and soy sauce – adjusting the quantities to taste.
- 2 medium beets, peeled, scrubbed and shredded
- juice of 1 lime
- approximately 16 rice spring roll papers
- about ½ recipe of harvest carrot and ginger hummus made without the smoked paprika
- ½ head of cabbage, shredded
- 1 bunch of mint leaves
- 1 bunch of cilantro, roughly chopped
- (optional) toasted sesame seeds
- (optional) peanut sauce of choice
- Add the shredded beets to a small bowl with the lime juice and let them sit while you do the rest of the prep. I like doing this step to mellow out the flavor of the raw beets a little bit. You can definitely skip it if you want.
- Fill a wide, shallow bowl with water (or run your tap on low) and gently wet a spring roll paper. You want to get the entire thing wet, while keeping it in/under the water for as short a time as you can. Transfer it to a clean, flat surface.
- Working quickly, spread hummus onto the middle of the roll, and add beets, cabbage, a couple of mint leaves, and a handful of chopped cilantro. Sprinkle sesame seeds and/or drizzle peanut sauce if desired.
- Fold the bottom and sides of the rice paper over the filling, and then roll it up all the way and seal it shut. Move it to a plate or other serving vessel.
- Repeat to make the remaining spring rolls. Serve with peanut sauce if desired.
- Once the rolls have firmed up and dried a little bit (so that they don't stick together) you can transfer any leftovers to a sealed container where they will keep for a few days.
For variations, substitute or add other vegetables of choice.