Vegetable Sushi Rolls

July 31st, 2013 by Live Well Omaha Kids

Live Well Omaha Kids is teaming up with the Douglas County Health Department, Hunger Free Heartland, Midwest Dairy Council and UNL Extension to help make the healthy habit of Family Dining easy and fun for families.

On Monday, August 5 at 9 a.m., Sarah Sjolie, MPA, Director Community Benefit & Healthier Communities from Alegent Creighton Health and Audra Losey, MS, RD, LMNT, Extension Educator from University of Nebraska-Lincoln Extension will be on KMTV’s The Morning Blend. Tune in for tips to help you achieve your goal you set for your Family Dining pledge, and learn how to make this delicious recipe for Vegetable Sushi Rolls!

Vegetable Sushi RollsVegetable Spring Rolls


16 ounces cream cheese, softened
1/2 cup salsa, plus more for dipping
1 tablespoon chili powder
1 avocado, thinly sliced
1 tablespoon lime juice
8 (8-inch) flour or whole wheat tortillas
2 cups fresh baby spinach
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips


1. In a medium bowl, combine the cream cheese, salsa, and chili powder. In a separate small bowl, lightly sprinkle the avocado with lime juice to prevent browning.

2. Trim each tortilla to make a roughly 6-1/2-inch square. Spread 1 heaping tablespoon of the cream cheese mixture on each tortilla. Arrange 2 rows of spinach in the center of the tortilla, then top them with a row each of red pepper, yellow pepper, and avocado. Roll the tortilla up tightly and wrap it in plastic wrap. Repeat with remaining tortillas. Refrigerate the rolls for at least 1 hour or up to 6 hours.

3. Right before serving, slice the rolls crosswise into 1/2-inch pieces. Serve with a bowl of salsa for dipping, if desired. Serves 10-12.

This recipe was adapted from


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