Collard Spring Rolls with a Sun-Butter Dipping Sauce
Cuisine: Vegan, Gluten Free, Thai
Author: Minimalist Baker
Prep time:
Cook time:
Total time:
Serves: 4
Loads of yummy raw goodness with a satay-esque dipping sauce
Ingredients
  • [br]SPRING ROLLS
  • 10 ounces (283 g) extra-firm tofu* (optional to brush with tamari + roll in sesame seeds)
  • 1 bundle collard greens (11-12 large collards)
  • 1 small red bell pepper, thinly sliced vertically
  • 1 1/2 cups (50 g) bean sprouts
  • 1 cup (70 g) packed basil
  • 1 cup (90 g) finely sliced red (purple) cabbage
  • 3 whole carrots, peeled and very finely chopped (I used my mandolin with the medium blade teeth)[br]SAUCE
  • 1/3 cup (85 g) creamy unsalted sunflower seed butter (or any other nut butter)
  • 1 1/2 -2 Tbsp (20-30 ml) tamari
  • 2-3 Tbsp (30-45 ml) honey (to taste)
  • 1/2 lime, juiced (~2 Tbsp or 30 ml)
  • 1 thai red chili minced, or 1/4 tsp red pepper flake
  • 1 small garlic clove, minced
  • Hot water to thin
Instructions
  1. Start by wrapping your tofu in a clean, absorbent towel and setting something heavy on top (such as a cast-iron skillet) to drain the excess liquid.
  2. 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.
  3. Next, prep vegetables and slice the tofu in long, rectangular cubes. Arrange on a tray or cutting board.
  4. Prepare dipping sauce by adding 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 for heat, honey for sweetness, or tamari for saltiness.
  5. 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 – about 11-12 rolls.
  6. To serve, I sliced my rolls in half and arranged them in a serving bowl with the dipping sauce. But you can also just leave them whole!
  7. 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
Replace the sun-butter with 1/3 cup of raw, soaked nuts and blend to make the recipe fully raw

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