Delight your senses with our vibrant and refreshing Collard Green Spring Rolls. These colorful rolls are bursting with a medley of fresh vegetables, herbs, and creamy avocado, all wrapped in nutrient-rich collard green leaves. Paired with a zesty Spicy Peanut Sauce, these rolls are a perfect appetizer or light meal that's both nutritious and satisfying.
Collard Green Spring Rolls with Spicy Peanut Sauce
Collard Green Spring Rolls with Spicy Peanut Sauce
10-12
35 minutes
Main Dish
Delight your senses with our vibrant and refreshing Collard Green Spring Rolls. These colorful rolls are bursting with a medley of fresh vegetables, herbs, and creamy avocado, all wrapped in nutrient-rich collard green leaves. Paired with a zesty Spicy Peanut Sauce, these rolls are a perfect appetizer or light meal that's both nutritious and satisfying.
Ingredients
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- 1/2 head of Napa cabbage, julienned
- 1/2 bunch cilantro, roughly chopped
- 15 fresh basil leaves, chiffonade
- 1 bunch scallions, green parts only, chopped
- 15 mint leaves, chopped
- 1 cup carrots, grated
- 1 cucumber, seeded and julienned
- 1 red bell pepper, cored, seeded, and julienned
- 1 orange bell pepper, cored, seeded, and julienned
- 1 large Haas avocado, thinly sliced
- 10-12 large collard green leaves
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- 1/4 to 1/2 cup of natural peanut butter
1-2 tablespoons low sodium miso paste
- 1/4 cup Bragg liquid aminos
- Juice of 1 lime
- 1 tablespoon chili paste, no sugar added (optional)
- 1 tablespoon fresh ginger, grated
- Water (to get the desired consistency of your peanut sauce)
Directions
Prepare the collard green leaves by cutting off the thick part of the stem from each leaf to make them easier to roll. If the leaves are very large, you can cut them in half lengthwise
To make the leaves more pliable, bring a large pot of water to a boil. Submerge each collard green leaf in the boiling water for 30 seconds, then transfer to an ice bath to cool. Pat dry with paper towels
Julienne the Napa cabbage, cucumber, and bell peppers. Roughly chop the cilantro, scallions, and mint leaves. Grate the carrots and thinly slice the avocado. Set aside
In a bowl, whisk together the natural peanut butter, miso paste, Bragg liquid aminos, lime juice, chili paste (if using), and grated fresh ginger. Add water gradually to achieve the desired consistency of the sauce. Set aside
Lay one collard green leaf flat on a clean surface
Arrange a small portion of each prepared vegetable and herbs in the center of the leaf, leaving space on the sides. Top with a few slices of avocado
Fold the bottom edge of the leaf over the fillings, then fold in the sides, and roll tightly to enclose the fillings completely. Repeat with the remaining leaves and fillings
Arrange the Veggie Collard Green Rolls on a platter and serve with the Spicy Peanut Sauce for dipping
