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Home » Recipes » Seasonal » Spring » Rainbow Carrot Ginger Hummus Spring Rolls

Rainbow Carrot Ginger Hummus Spring Rolls

April 10, 2015 By Shannon @ Yup, it's Vegan 13 Comments

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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.

Ingredients for Carrot and Ginger Hummus Spring Rolls prepared on a cutting board. Fresh mint and cilantro leaves, purple cabbage, sweet beets with sesame seeds | yupitsvegan.com

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.

Close up of one from scratch spring roll. Homemade sweet and spicy carrot ginger hummus with nutrient dense vegetable filling and a sweet and spicy peanut dipping sauce

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:

Carrots
Red beets
Cabbage
Cilantro
Fennel
Yukon potatoes

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 is 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.

Close up of one unwrapped spring roll laid out prepared. Fresh green herbs, crunchy cabbage, and smooth beets topped with sesame seeds

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5 from 1 vote

Carrot Ginger Hummus Spring Rolls

Simple carrot and ginger hummus spring rolls. Vegan, gluten-free recipe that can easily be customized with seasonal vegetables and flavors.
Course Asian, Side Dish
Cuisine gluten-free, oil-free, vegan, vegetarian
Keyword hummus spring rolls
Prep Time 20 minutes
Total Time 20 minutes
Servings 16 spring rolls
Calories 100kcal
Author Yup, it's Vegan

Ingredients

  • 2 medium beets peeled, scrubbed and shredded
  • 1 lime juiced
  • 16 rice paper sheets
  • 1/2 recipe harvest carrot and ginger hummus
  • 1/2 head cabbage shredded
  • 1 bunch mint leaves
  • 1 bunch cilantro roughly chopped
  • toasted sesame seeds (optional)
  • peanut sauce of choice (optional)

Instructions

  • Add the shredded beets to a small bowl with the lime juice and let them sit while you do the rest of the prep.
  • 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.

Notes

These hummus spring rolls are tailor-made to be used with my carrot and ginger hummus recipe. However, other hummus will work - your best bet is to stick with original flavor or another Asian-inspired flavor. Definitely avoid flavors like chipotle, kalamata olive, pine nut and basil, etc. as they will overwhelm the fresh veggies.
For variations, substitute or add other vegetables of choice.
Nutrition facts exclude the hummus, which includes its own separate nutrition data in the recipe.

Nutrition

Serving: 2spring rolls | Calories: 100kcal | Carbohydrates: 19g | Sodium: 49mg | Potassium: 240mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 42.1mg | Calcium: 60mg | Iron: 0.9mg

One white plate of simple and healthy spring rolls made with fresh vegetables and Asian-inspired carrot ginger hummus | yupitsvegan.com.

Happy Friday!

Filed Under: Lunch, Spring Tagged With: Asian-inspired, CSA, gluten-free, high-raw, high-vegetable, legumes, nut-free, oil-free, plant-strong, refined sugar-free, soy-free, sweetener-free

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Comments

  1. janet @ the taste space says

    April 22, 2015 at 08:28

    The weather is such a tease here too. Very rainy right now with a chance of flurries today! At least I am home for the week.

    Reply
  2. Anna says

    April 14, 2015 at 06:59

    5 stars
    These. Are. So. Good. I made them last night for my birthday dinner and it was amazing!! Everyone loved them and the hummus is just wonderful! Thanks so much – including this in the menu made it such a great evening!!

    Reply
    • Shannon @ Yup, it's Vegan says

      April 14, 2015 at 09:05

      Wonderful! So glad to hear it, I appreciate you letting me know. Happy Birthday! 🙂

      Reply
  3. Mihl says

    April 14, 2015 at 05:39

    Those are so pretty!

    Reply
    • Shannon @ Yup, it's Vegan says

      April 14, 2015 at 09:03

      Thanks Mihl 🙂

      Reply
  4. Jessica says

    April 12, 2015 at 05:19

    The new website design looks great! So glad you took my idea of making a spring roll with the hummus!!!

    Reply
    • Shannon @ Yup, it's Vegan says

      April 14, 2015 at 09:02

      It was a brilliant idea!!

      Reply
  5. Katie @ Produce On Parade says

    April 10, 2015 at 15:43

    Beautiful photos and I love the new site, Shannon! Congratulations! 🙂

    Reply
    • Shannon @ Yup, it's Vegan says

      April 14, 2015 at 09:02

      Thanks, Katie! xo

      Reply
  6. Kari @ bite-sized thoughts says

    April 10, 2015 at 13:57

    Oh, yum! These are so perfectly my kind of food. They look so fresh and delicious, and I would love to pluck one from the screen 🙂

    Reply
    • Shannon @ Yup, it's Vegan says

      April 14, 2015 at 08:59

      Thank you, Kari! 🙂

      Reply
  7. Cadry says

    April 10, 2015 at 08:46

    Love the new blog design! It’s so cute and welcoming! I have had a hankering for spring rolls lately – all of that raw crunch. This sounds like a tasty mixture of flavors and textures.

    Reply
    • Shannon @ Yup, it's Vegan says

      April 14, 2015 at 08:58

      Thank you, Cadry! I am so glad it’s the time of year where raw veggies are crave-able again 🙂

      Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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