Ingredients

Spring Rolls

227g Summer Fresh Avocado Hummus

300g Summer Fresh Pad Thai Salad

1 cup lettuce, sliced

1 cup very thinly sliced red cabbage

2 medium carrots, peeled and cut into matchsticks or sliced into strips

2 (mini) cucumbers, thinly sliced or sliced into strips with a julienne peeler

1/4 cup roughly chopped fresh cilantro

Optional 1 cup cooked shrimp

8 sheets rice paper (spring roll wrappers)

Dipping Sauce

227g Summer Fresh Spicy Hummus

1/4 cup of tahini

2 tablespoons reduced-sodium tamari or soy sauce

2 tablespoons honey or maple syrup (optional, as required)

2 to 3 tablespoons water, as needed

Directions

1. Fill a shallow pan with an inch of water. Place one rice paper in the water and let it rest for about 20 seconds.
2. Leaving about 1 inch of open rice paper around the edges, cover the rice paper with Summer Fresh Avocado Hummus and few pieces of lettuce, followed by a small handful of Summer Fresh Pad Thai Salad, cabbage, and a few strips of carrot, cucumber, shrimp and cilantro.
3. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides and roll it up. Repeat with the remaining ingredients.
4. To make the sauce: In a small bowl, whisk together the tahini, hummus , tamari and honey (if needed). Whisk in 2 to 3 tablespoons of water until creamy, and place in small bowl for dipping.

Recipe compliments of Summer Fresh