Serves 3 (4 rolls each)
These little guys look super fancy but will have your taste buds singing with joy! I like to make a big plate of them and bring them to a luncheon. They are fresh, tasty and of course full of veggies! Win-Win!

Ingredients
- 1 zucchini
- 1 yellow squash
- 12 tbsp hummus of choice
- 1 stalk celery, cut into 2 inch sticks
- 1 large carrots, cut into 2 inch sticks
- 1 red bell pepper, cut into 2 inch sticks
- 12 sprigs of parsley
- Cut (with a mandoline or a sharp knife) the zucchini and squash into six long paper thin slices.
- Lay the slices out and spread 1 tbsp of hummus on top of each one.
- Place the celery, carrots and bell pepper in a grouping perpendicular to the squash slices. Add the parsley on top.
- Roll the slices right to left until the spring rolls are formed. Insert a toothpick to hold them together.
- Serve with additional hummus if desired.
Per Serving (4 spring rolls)
Calories: 181 Fat: 10g; Protein: 6g; Total Carbs: 15g; Net Carbs: 9g; Fiber: 6g