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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