I love these! These are pretty simple, quick and easy to make. It’s a great way to “make every bite count” and fill up on what really matters. Do your body a favor and load yourself up with veggies, as much as you can tolerate! Your cells will thank you, and your waistline will shrink. (That’s another story I will share with you soon… how I lost about 17 lbs in the past 4 months or so.) You can really add anything to these, don’t be afraid to overstuff these, they are pretty easy to roll up.
Filling:
You will need: collard greens, this will be your wrapper. Veggies to fill it with! This is where you can get creative and use whatever you like. I like a variety of leafy greens, cilantro, mint, scallions, shredded: carrots, raw sweet potato, zucchini, apple, jicama…
Sauce:
Almond butter 1/2 cup, thai chili paste 2 tbs, hot chili oil 1 tsp, sesame oil 1 tbs, agave 1 tsp, salt, garlic powder, rice wine vinegar 1 tsp, hot water 2-3 tbls… or more until you get to the consistency you like…and finally chopped scallions. Whisk this together!
It. Is. Super. Yummy!
I make a lot and keep it in the fridge.. great to use a dipping sauce for roast chicken great with soba noodles. We used it again tonight for homemade Thai Chicken Pizza.
Process:
The first thing I do is wash the collard greens…then with a knife cut out the stem. Dry the leaf and lay it down in front of you…shiny side down on a cutting board. Spread the almond sauce all over the leaf, load it up with whatever veggies you want. (Shrimp would also be great!) Starting at the stem end, roll the whole leaf up. Slice into 4 pieces. Serve with extra dipping sauce and fresh lime.
I LOVE veggie spring rolls and always use a rice wrapper but what a great idea to use greens instead! I’m definitely going to have to try this next time I make them!
They are delicious and somehow a HIT with the kids! Enjoy and thanks for reading. 🙂