Squash Spring Rolls

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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