Farmer Rolls

Kids love to make these vegan rolls, perfect for an after-school snack or lunch.

By / Photography By Dawn Hutchins | February 24, 2016

Ingredients

ROLLS
  • 10 butter lettuce leaves
  • 1/2 cup Avocado Hummus
  • 1 kohlrabi, sliced into matchsticks
  • 2 carrots, sliced into matchsticks
  • 2 watermelon radishes, sliced into matchsticks
  • 1 cup fresh arugula, chopped
  • 1 cup fresh tatsoi spinach, julienned
  • 4 green onions, sliced
  • Juice of 1 lemon
  • Salt, to taste
AVOCADO HUMMUS
  • 2 cups chickpeas, cooked*
  • 1/2 ripe avocado
  • Juice of 1/2 lemon
  • 1/2 tablespoon olive oil
  • 1/2 cup spinach
  • 1/4 cup fresh cilantro
  • 1 garlic clove
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon black pepper
  • Vegetable broth, to thin to desired consistency

Instructions

FOR THE AVOCADO HUMMUS:
Puree all ingredients together in a blender until smooth. Salt to taste. *One (15-ounce) can of chickpeas, drained and rinsed, can be used instead of cooked chickpeas, as noted above. 

FOR THE ROLLS: 
Fold each butter lettuce leaf in half and top with a dollop of Avocado Hummus. Divide kohlrabi, carrots, watermelon radish, arugula, spinach and green onions evenly over rolls. Squeeze lemon juice on each and top with a sprinkle of salt. Roll each strip and secure with a toothpick, if necessary.

 

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Ingredients

ROLLS
  • 10 butter lettuce leaves
  • 1/2 cup Avocado Hummus
  • 1 kohlrabi, sliced into matchsticks
  • 2 carrots, sliced into matchsticks
  • 2 watermelon radishes, sliced into matchsticks
  • 1 cup fresh arugula, chopped
  • 1 cup fresh tatsoi spinach, julienned
  • 4 green onions, sliced
  • Juice of 1 lemon
  • Salt, to taste
AVOCADO HUMMUS
  • 2 cups chickpeas, cooked*
  • 1/2 ripe avocado
  • Juice of 1/2 lemon
  • 1/2 tablespoon olive oil
  • 1/2 cup spinach
  • 1/4 cup fresh cilantro
  • 1 garlic clove
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon black pepper
  • Vegetable broth, to thin to desired consistency
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