Collard Green Spring Rolls with Peanut Dipping Sauce

Check out these delicious spring rolls wrapped in collard greens with a homemade sweet & savory dipping sauce. They are raw, super refreshing and colorful, perfect for a springtime appetizer. Packed with nutrients (vitamins/minerals/fiber/antioxidants) from all the raw veggies plus plant-protein, healthy fats,fiber and minerals from the homemade peanut butter used in the dipping sauce. This dish fits most diets: vegan, paleo, keto and whole 30. Enjoy!

INGREDIENTS

For rolls

• 1 bundle collard greens (~11-12 large collards per bundle)
• 1 small red bell pepper (thinly sliced vertically)
• 1 cup packed basil
• 1 cup finely sliced red (purple) cabbage
• 1 cucumber, sliced (I used my mandolin with the medium blade teeth)
• 3 medium whole carrots (peeled and very finely chopped // I used my mandolin with the medium blade teeth)
• 1 avocado, sliced
• 10 ounces extra-firm tofu (optional, exclude on paleo diet)

For sauce

• 1/3 cup peanut butter or sunflower seed butter made with the NutraMilk
• 1 1/2 -2 Tbsp. tamari (or soy sauce if not GF)
• 2-3 Tbsp. maple syrup (to taste)*
• 1/2 medium lemon juiced (~2 Tbsp.)
• 1/2 tsp chili garlic sauce (or 1 thai red chili minced // or 1/4 tsp red pepper flake)
• Hot water (to thin)

For peanut butter

• 2 cups (275g) peanuts (untoasted, unsalted)

• pinch salt (optional)

INSTRUCTIONS

• Start by making the peanut butter
  • Place peanuts in the NutraMilk container.
  • Press Butter cycle, set for 2-3 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Set aside 1/3 cup for recipe and store the rest for later use.

• If using tofu: wrap your tofu in a clean, absorbent towel and setting something heavy on top (such as a cast-iron skillet) to drain the excess liquid.
• In the meantime, prep the collard greens by chopping the stems off and using a small, sharp knife to slightly shave/trim down the thickness of the stems at the base of the leaf. This isn’t a necessary step, but it will allow it to fold/roll more easily.
• Next, prep vegetables and slice the tofu in long, rectangular cubes. Arrange on a tray or cutting board (see photo).
• Prepare dipping sauce by adding peanut butter or sunflower seed butter, tamari, maple syrup, lime juice, and chili garlic sauce to a small mixing bowl and whisking to combine. Add enough warm water to thin into a thick but pourable sauce. Taste and adjust flavor as needed, adding more lime juice for acidity, chili garlic sauce for heat, maple syrup for sweetness, or tamari for saltiness.

• Next, lay a collard green down on a flat surface, and near the stem, layer on basil, tofu, red pepper, cabbage, bean sprout, and carrot .Use your hands to fold the collard green over once so the fillings are secured inside, and then tuck in the sides of the collard green and continue rolling until you have a loose spring roll. Lay seam-side down on a serving platter and continue until all fillings are used.

• To serve, I sliced my rolls in half and arranged them in a serving bowl with the dipping sauce (see photo). But you can also just leave them whole!
• These keep extremely well in the refrigerator up to 3 days, and the sauce will keep for up to 5-7 days (stored covered, separately in the fridge).

Notes:

* For keto diet: use appropriate sweetener such as monk fruit sweetener. Exclude tofu. Limit quantity consumed.

*For an allergy-friendly version- Use sunflower butter made in the NutraMilk instead of peanut butter.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Minimalist Baker.