Hummus and Avocado Spring Rolls with Peanut Sauce

Spring Rolls

• 1/4 head cabbage, shredded
• 2 carrot, peeled and shredded
• 2 mini red bell peppers, seeded and cut into 10 strips
• 2 avocadoes: peeled, halved, and each cut into 10 slices (5 per half, 20 pieces of avocado total)
• 1 tbsp lime juice
• 2 cups hummus
• 1 (8oz) package rice noodles
• 1 tbsp soy sauce
• 20 spring roll wrappers

Peanut Sauce

• 96 grams (6 tbsp) creamy peanut butter
• 180 grams (3/4 cup) hoisin sauce
• 115 grams (1/2 cup) lime juice
• 1/4-1/2 tsp cayenne pepper

On a plate, arrange shredded cabbage, shredded carrots, and bell pepper strips. Place sliced avocado in a bowl and cover with 1 tbsp lime juice to prevent browning.

In a medium pot, boil rice noodles according to the packaged directions. Drain, rinse with cold water, then drain once more. Apply some pressure to the noodles while draining to squeeze out as much water as possible. Transfer noodles to a bowl and toss with 1 tablespoon soy sauce. 

Pour approximately a half cup of warm water on a dinner plate then one at a time, soak a spring roll wrapper for approximately 10 seconds, rubbing while it soaks. Turn the wrapper over and do the same for the other side. Move the wrapper to a clean work surface such as a small cutting board. Spoon about 2 tablespoons of hummus onto the center of the wrapper then top with some noodles, cabbage, carrot, a strip of bell peppers, and avocado. Roll like a burrito (top down first, then sides, then roll down) then wrap in a small square of plastic wrap. Repeat the process until all 20 spring rolls have been made and wrapped.

For the peanut sauce, whisk all ingredients together until smooth. Serve sauce along side spring rolls.