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.
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.