Bbq Summer Rolls

forksoverknives.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

subheading: BBQ HUMMUS:

1½ cups cooked chickpeas (one 15-oz. can)

1 tablespoon red wine vinegar

1 tablespoon well-stirred tahini

2 garlic cloves, minced

2 teaspoons reduced-sodium soy sauce or tamari

2 teaspoons low-sodium ketchup

1 teaspoon Dijon mustard

1 teaspoon smoked paprika

1 teaspoon ground cumin

subheading: WRAPS & FILLINGS:

1 to 2 heads Boston lettuce (pointy stems removed)

10 8-inch brown rice paper wrappers

2 medium carrots, cut into 3-inch-long matchsticks

1 red bell pepper, cut into 3-inch-long matchsticks

1 medium cucumber, cut into 3-inch-long matchsticks

1 small zucchini or yellow squash, cut into 3-inch-long matchsticks

1 avocado, peeled, pitted, and cut into ½-inch slices

Directions at forksoverknives.com

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