Collard spring rolls can make use of what you have on hand as fillings. I used quinoa, shredded lettuce, sliced spring onions, cucumber sticks, tofu cubes, sliced radishes & grated carrots. These would be just as delicious with hummus instead of the grains. ~Suzanne
Ingredients:
Collard leaves Miscellaneous fillings, fresh and/or roasted vegetables Tofu Carrot Ginger Dressing: 7 ounces carrots, chopped 4 ounces spring onion, chopped 2 tablespoons ginger, peeled and chopped 1 teaspoon honey 1/4 cup soy sauce 1/2 cup rice vinegar 1/2 teaspoon salt 1/2 cup vegetable oil
Preparation:
Prep each fresh collard leaf by laying it flat on a cutting board, underside of the leaf facing up and stem furthest away from you. (The underside is the side with the prominent stem.) Using a sharp knife laid almost flat, shave off most of the stem so that what’s left is nearly flush with the leaf. Removing most of the stem makes it possible to roll the leaf – don’t skip this step. Trim the extra stem below the leaf so that you’re left with the leaf only. Those trimmed stem ends can be chopped and added to the filling.
Put prepared collard leaves in a large bowl. Pour boiling water over them and soak for 5 minutes. Remove to cutting board, spread out and pat dry.
Mix your chosen filling ingredients in large bowl.
To prep the carrot ginger dressing, blend all ingredients except for the oil in a blender on a lower speed or in a food processor. Ideally there are small pieces of carrot in the mix when finished. Transfer carrot mixture to pint sized jar. Add the oil, cap and shake to emulsify.
To assemble rolls, top each collard leaf with a furrow of filling, add dressing and roll like a burrito. Serve with extra dressing.