Rainbow Summer Rolls with Herbed Hummus

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These rolls are mandatory in Asian cuisine and the filling possibilities are endless! You can use your favorite ingredients, try some more exotic combinations or keep them more simple. They can be made only vegetables and fruits for a different snack or more complete, with a protein source for a light summer meal.

Ingredients for 8 to 10 rolls:
8 to 10 rice paper wraps
1 avocado
1/2 mango
1 carrot
2 to 3 red cabbage leaves
2 kale leaves
8 to 10 tbsp of herbed hummus, recipe below
16 to 20 basil leaves
16 to 20 mint leaves

Herbed Hummus
300 g cooked chickpea
2 tbsp tahini
1 handful of fresh parsley
1 handful of fresh coriander
1 handful fresh basil
1 handful of fresh mint
1/2 Lemon juice
2 cloves garlic
Sea salt
Freshly ground black pepper

Almond Butter Spicy Sauce
4 tbsp almond butter
1 clove garlic
1 cm of ginger root
2 tbsp tamari
2 tbsp rice jelly soup
1 tsp raw apple cider vinegar
1/2 lime juice
1 pinch of cayenne pepper
Water q.s.


1. Begin by arranging all of the filling ingredients.
2. Cut the red cabbage the leaves, avocado and mango into julienne.
3. Cut the kale leaves into small pieces.
4. Cut the carrots into ribbons with the help of a vegetable peeler.
5. Soak one rice paper wrap and place it on a damp surface.
6. Place the filling ingredients with a tablespoon of the herbed hummus in the center of the rice paper forming a small mound. Start by putting 2 sprigs of basil or mint, so that they’re visible after making the roll. Fold the side of the paper sheet over the filling and roll, maintaining the filling tight to the wrap. See tips. Repeat until you finish all the ingredients.
7. Serve the rolls with almond butter spicy sauce, sprinkled with sesame seeds, mint and basil.

Herbed Hummus
1. Place all ingredients in a food processor and process to obtain a thick soft, puree. You may need to stop the processor to scrape the walls.
2. Check the seasoning and correct if necessary.

Almond Butter Spicy Sauce
1. Place all ingredients in a food processor and process untill you get a thick paste.
2. Add water gradually until your desired consistency.
3. Check the seasoning and correct if necessary.

Prepare all the ingredients of the filling and arrange them on your work surface. This is one of those recipes where the mise en place is critical!
Soak the rice paper wraps in warm water 10 to 15 seconds until they are transparent and very flexible. If you soak them longer, they become too soft and tend to tear more easily.
Place therice paper on a wet surface. Ideally, a damp clean kitchen cloth.
Wait a few seconds before placing the filling. If the rice paper is more dry it will glue better.
Have a small bowl with warm water by your side so you can wet your fingers if necessary.
Place the filling in the center of the rice paper, folding the sides over the filling and rolling from a flat side, to close the rolls.

(From: http://www.lepassevite.com)