Get ready to transform your meal routine with these vibrant and nutritious Collard Green Spring Rolls that are about to become your new obsession! Imagine crisp, fresh collard leaves embracing a rainbow of colorful vegetables, all wrapped up in a perfect, portable package and complemented by a creamy, tangy sunbutter dipping sauce. These aren't just spring rolls - they're a culinary adventure that combines health, flavor, and pure deliciousness in every single bite. Whether you're a health enthusiast, a veggie lover, or simply someone who craves exciting new recipes, these spring rolls are guaranteed to make your taste buds dance with joy!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 4 large collard green leaves
- 1 cup shredded carrots
- 1 cup sliced bell peppers
- 1 cup cucumber, julienned
- 1 avocado, sliced
- 1/2 cup sunflower seed butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 1 teaspoon grated ginger
Instructions
- Prepare the collard green leaves by carefully washing them and patting dry with clean kitchen towels.
- Trim the thick stem at the bottom of each collard leaf, creating a more flexible surface for rolling. Cut off the bottom 1-2 inches of the stem to ensure easier manipulation.
- Lay each collard leaf flat on a clean cutting board with the darker green side facing down and the stem side closest to you.
- For the sunbutter dipping sauce, whisk together sunflower seed butter, soy sauce, lime juice, maple syrup, and grated ginger in a small bowl until smooth and well combined. Set aside.
- Arrange prepared vegetables in a mise en place: julienned cucumber, sliced avocado, shredded carrots, and sliced bell peppers.
- Place a collard leaf horizontally and begin layering vegetables near the stem end, leaving about 1-2 inches of space on the sides for folding.
- Carefully roll the collard leaf like a burrito, tucking in sides and rolling tightly to create a compact spring roll.
- Repeat the process for remaining collard leaves, creating 4 total spring rolls.
- Slice rolls diagonally in half and serve immediately with prepared sunbutter dipping sauce.
- Garnish with additional grated ginger or sesame seeds if desired.
Tips
- Choose large, flexible collard leaves without tears or blemishes for the best rolling experience.
- Trim the thick stem carefully to ensure easier folding and a smoother texture.
- Pat the collard leaves completely dry to prevent sogginess during rolling.
- Don't overstuff your rolls - leave enough room to fold the sides neatly.
- If the leaves are too stiff, briefly blanch them in hot water for 10-15 seconds to increase flexibility.
- Serve immediately after preparing to maintain the crispness of the vegetables.
- For a protein boost, consider adding tofu or cooked shredded chicken to the filling.
- Experiment with different vegetables to customize your spring rolls.
- Make the dipping sauce ahead of time to let the flavors meld together.
- Use a sharp knife when cutting the rolls to ensure clean, beautiful slices.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 8g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
