Rainbow Vegetable Rolls with Ginger Avocado Dressing

These vibrant Rainbow Veggie Rolls are a healthy, crunchy celebration of fresh summer produce. Filled with colorful vegetables and served with a creamy Ginger Avocado Dressing for dipping or drizzling, they make an easy appetizer or a satisfying lunch.

One of the best parts of summer is the abundance of bright, fresh produce, and these rainbow veggie rolls take full advantage of that bounty. Each bite is crisp and colorful, combining crunchy vegetables with a smooth hummus base and the bold, zesty flavor of a ginger avocado dressing. They’re quick to assemble, flexible to customize, and perfect for meal prep or entertaining.

Make them bite-size as a party appetizer or leave them whole for a portable lunch. The filling is layered on a multigrain tortilla with leafy greens, a hummus spread for creaminess, and a slice of sharp cheddar for a touch of savory richness. The Ginger Avocado Dressing adds a vibrant finish—either dip or lightly drizzle it over the rolls.

How to Make Rainbow Veggie Rolls

These rolls require no cooking—just good knives and fresh ingredients. Start with an 8-inch multigrain tortilla and two large leafy lettuce leaves as the base. Spread about 1/4 cup of your favorite hummus over the lettuce to add creaminess and to help hold the fillings in place; roasted red pepper hummus works wonderfully, but any flavor will do.

Layer a slice of sharp cheddar on top of the hummus, then arrange the prepared vegetables in compact rows. Roll the tortilla tightly around the ingredients; secure with a toothpick if you plan to slice them into bite-sized pieces. You can slice each rolled tortilla into four pinwheels for serving, or cut in half and enjoy as a wrap. The Ginger Avocado Dressing can be used as a dipping sauce or drizzled over the rolls for extra flavor.

Ingredients

Below is the ingredient list used for the rolls and the dressing. This recipe is highly adaptable—swap in or add any vegetables, grains, protein, or greens you prefer to match your tastes or pantry.

• 4 8-inch multigrain tortillas
• 8 large leafy green lettuce leaves
• 1 cup hummus (your favorite flavor)
• 4 slices sharp cheddar cheese
• 1 cup thinly sliced red bell pepper
• 1 cup thinly sliced English cucumber
• 1 cup shredded red (purple) cabbage
• 1 cup matchstick carrots
• 1 cup broccoli sprouts (or sprouts of choice)

Other options to consider: asparagus, onions (red, white, or green), tomatoes, spinach or arugula instead of lettuce, fresh fruit for a sweet contrast, or adding a protein such as cooked chicken or shrimp. Cooked rice or quinoa can also be included to make the rolls more filling. Once veggies are prepped, assembly takes only a minute per wrap.

For the Ginger Avocado Dressing

• 1 ripe avocado
• 1 tablespoon fresh grated ginger
• 1 garlic clove
• 1/2 cup fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 3 tablespoons olive oil
• 1/4 to 1/2 cup water, to thin as needed
• Pinch of salt, to taste

Instructions

1. Prepare the vegetables: slice the bell pepper and cucumber thinly, shred the cabbage, cut carrots into matchsticks, and rinse sprouts. Arrange ingredients so they’re easy to assemble.
2. Assemble each wrap: place 2 lettuce leaves on a tortilla, spread about 1/4 cup hummus over the lettuce, add one slice of cheddar, and then layer the prepared vegetables evenly over the tortilla. Roll the tortilla tightly and, if desired, secure with a toothpick.
3. To serve as pinwheels, slice each roll into 4 pieces. To serve as a wrap, cut in half on the diagonal and enjoy immediately.
4. Make the dressing: in a blender or food processor, combine avocado, grated ginger, garlic, cilantro, lime juice, and a pinch of salt. Pulse until combined. With the motor running, slowly stream in the olive oil and add water a little at a time until the dressing reaches your desired consistency.
5. Drizzle the Ginger Avocado Dressing over the rolls or serve it on the side for dipping. Enjoy!

Prepping and Storage

Chop and store the vegetables the night before to speed up assembly. The ginger avocado dressing keeps well for 3–4 days when stored in a sealed, airtight container in the refrigerator—stir before using if separation occurs. The rolls are best eaten fresh but can be chilled for a few hours in the refrigerator if packing them for lunch. If assembling ahead of time, place the dressing separately to keep the tortillas from getting soggy.

If you try this Rainbow Veggie Rolls recipe, please leave a rating and share a photo—it’s always lovely to see how you customize and enjoy it!