These Rainbow Spring Rolls with Avocado Hummus are a bright, healthy meal that makes eating vegetables fun and flavorful! Whether you’re looking for a light lunch, a colorful appetizer, or a creative way to get kids involved in the kitchen, this recipe is sure to become a favorite.
Why Families Love These Rainbow Spring Rolls
These spring rolls are a great way to get kids excited about vegetables. The bright colors and hands-on assembly make them feel more like a fun activity than a typical healthy meal.
Perfect for light lunches, healthy snacks, or kid-friendly dinners, these spring rolls are naturally vegetarian, full of fiber and nutrients, and surprisingly easy to assemble.
- Loaded with fresh vegetables
- No cooking required
- Naturally vegetarian and gluten-free
- Perfect for meal prep or lunchboxes
- Ready in about 30 minutes
The creamy avocado white bean hummus adds healthy fats and plant-based protein, making these rolls more filling and satisfying.
Tips for Perfect Spring Rolls
- Keep finished rolls covered with a damp towel so they don’t dry out.
- Use fresh basil leaves for the best flavor.
- Avoid overfilling the wrappers so they roll easily.
- If rice paper sticks, place it on a slightly damp surface.
Fun Variations
These rainbow spring rolls are easy to customize depending on what you have on hand.
Add Protein
- tofu strips
- edamame
- cooked shrimp
- shredded chicken
Add More Vegetables
- cucumber
- avocado slices
- mango
- spinach
Swap the Herbs
Make-Ahead Tips
Spring rolls are best eaten fresh, but you can prep the ingredients ahead of time.
- Chop vegetables up to 24 hours in advance
- Store hummus in the refrigerator for 3–4 days
- If making rolls ahead, wrap them individually in plastic wrap or parchment to prevent sticking
More Kid-Friendly Veggie Recipes:
Rainbow Spring Rolls with Avocado Hummus
These Rainbow Spring Rolls with Avocado White Bean Hummus are a bright, healthy meal that makes eating vegetables fun and flavorful. Whether you’re looking for a light lunch, a colorful appetizer, or a creative way to get kids involved in the kitchen, this recipe is sure to become a favorite.
Servings: 4
Rainbow Spring Rolls
- 12 rice paper spring roll wrappers
- 1 red bell pepper, thinly sliced
- 1 cup matchstick carrots
- 3/4 cup corn fresh, canned, or thawed frozen
- 1 cup shredded purple cabbage
- 1/2 cup fresh basil leaves
Avocado White Bean Hummus
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Slice the red pepper into thin strips, shred the purple cabbage, and prepare matchstick carrots if needed. Have all fillings arranged on a cutting board or plate so they are easy to assemble.
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Fill a shallow bowl or plate with warm water. Dip one rice paper wrapper into the water for about 10–15 seconds, just until soft and flexible. Place the softened wrapper on a clean cutting board or damp towel.
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In the center of the wrapper, layer a small amount of: red pepper slices, matchstick carrots, corn, shredded purple cabbage, and fresh basil leaves.Be careful not to overfill so the rolls are easier to wrap.
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Fold the bottom of the wrapper over the filling, then fold in both sides. Continue rolling tightly until sealed, similar to wrapping a burrito. Repeat with remaining wrappers and fillings.
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For the Avocado Hummus: Add avocado, white beans, garlic, olive oil, lemon juice, salt, and pepper to a food processor. Blend until smooth. Add water one tablespoon at a time until the hummus reaches a creamy dipping consistency. Taste and adjust seasoning if needed.
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