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RECIPE TYPE
Vegetarian
SERVES
4
Prep Time: 30 min
8 round rice paper wraps
2 cups Longo’s Baby Spinach
1 large carrot, sliced in half horizontally and julienned
1/2 large cucumber, julienned
1 red bell pepper, thinly sliced
1/2 cup whole grain thin rice noodles, cooked
1/4 cup Longo’s Classic Hummus
2 tbsp Longo’s Tahini
2 tbsp Longo’s Pure Liquid Honey
2 tbsp soy sauce
Fill large shallow dish with warm water. One at a time, submerge rice paper in the water for about 20 to 30 seconds, until soft. (You want it to be pliable but not too floppy.) Transfer to clean dish towel.
Leaving about 1 inch on either side, place a few spinach leaves in the middle of the rice paper about a third of the way up. Add a few pieces of carrot, cucumber and red pepper. Top with 1 tbsp of the rice noodles. Fold each short side over and fold the lower edge closest to you over the filling and continue to roll up as if you were rolling a burrito.
Place finished rolls on a platter lined with Longo’s Parchment Paper about 1/2 inch apart; cover with a clean, damp towel or moist paper towel while you roll up the rest.
Mix together hummus, tahini, honey and soy sauce in small bowl until smooth. Cut each spring roll in half and serve with hummus dipping sauce.
How to Cook Rice Noodles: Place noodles in medium dish and cover with warm water. Let sit for about 5 minutes, until soft. Drain.
Tip: Look for round rice paper wraps where Bento Sushi is available in-store.
Protein 6g | Fibre 3g |
Fat 6g | Sugar 12g |
Carbs 36g | Sodium 550mg |
