Easy Summer Rolls
I am all for easy and quick lunch options in the summer. I love cooking and spending time in the kitchen, but not as much during the day. These summer rolls take just minutes to come together. I prefer to prep a bunch of these ahead of time so I can just grab them out of the fridge around lunch time.
These are packed with fresh veggies and loaded with healthy protein sources, like the hummus and tofu, so they actually keep me full until dinner.
I prefer the texture of the rice paper wraps after firming up in the fridge for a little while, so I recommend trying that!
Summer Rolls
Ingredients
- Rice Paper Wraps (I used brown rice paper)
- Cucumber, thinly sliced
- Bell pepper, thinly sliced
- Carrot, thinly sliced
- Avocado, sliced
- Firm or extra firm tofu, thinly sliced
- Hummus
- Alfalfa sprouts or baby spinach
Instructions
- Organize your set up: Slice all of your veggies, avocado and tofu. Place them on a plate and put it to the side. Get a cutting board (this will be where you fold all of the spring rolls). And lastly, fill a large bowl with warm water.
- Take a rice paper wrap and soak it in the warm water for about 5 seconds. Then, lay it out flat on your cutting board.
- Start by spreading a spoonful of hummus on the center of the wrap, the way you would on a burrito.
- Then add your veggies, avocado, tofu and sprouts or spinach.
- Follow the instructions on the back of the rice sheets packaging for steps on how to fold the wraps. It's super easy but may take a few tries to nail. I just fold in the top and bottom, then fold one of the sides in and roll wrap securely closed.
- That's it! I like to leave these in the fridge for about 30 mins to an hour before I eat them because it allows the rice paper wrapper to firm up and become less chewy! But that's totally optional and just a texture thing, so feel free to demolish them right away!
