Collard Green Spring Rolls
Ingredients
The spring rolls
-
10
ounces
extra-firm tofu
-
1
bundle
collard greens
-
1
small
red bell pepper
-
1½
cups
bean sprouts
-
1
cup
packed basil
-
1
cup
finely sliced red cabbage
-
3
medium
whole carrots
The dipping sauce
-
⅓
cup
creamy unsalted sunflower seed butter
-
1½-2
Tbsp
tamari
-
2-3
Tbsp
maple syrup
-
½
medium
lime
-
½
tsp
chili garlic sauce
-
to taste
hot water
Instructions
- Drain excess liquid from the tofu by wrapping it in a towel and placing a heavy object on top.
- Prepare collard greens by trimming the stems and shaving down the thickness at the base.
- Slice the tofu into long rectangular cubes and prepare the other vegetables.
- Make the dipping sauce by whisking together sunflower seed butter, tamari, maple syrup, lime juice, and chili garlic sauce, adding warm water to thin as needed.
- Lay a collard green leaf flat, and layer with basil, tofu, red pepper, cabbage, bean sprouts, and carrot.
- Fold the collard green over the fillings and roll tightly, tucking in the sides as you go.
- Repeat until all fillings are used, yielding about 11-12 rolls.
- Serve the rolls whole or sliced in half with the dipping sauce.
Nutrition Facts (estimated)
Servings
12 rolls
Calories
95
Total fat
5g
Total carbohydrates
9.7g
Total protein
6g
Sodium
172mg
Cholesterol
0mg
You might also like