I haven’t done a blog post in sometime and took a bit of a social media hiatus. I submitted my cookbook to my publisher and afterwards I felt like I needed to take a breather and focus on spending quality time with family and friends and not be as consumed with The Organic Heart. Staring this new year I feel refreshed, rejuvenated and more excited than ever to create new recipes for my blog! After indulging in foods I don’t normally eat these past few weeks, I am so ready to detox and cleanse my body from the inside out.
One of my new obsessions is collard greens. They are wonderful to use as wraps because of their durability and flexible texture. Not to mention they are so incredibly healthy and loaded with protein, fiber and key vitamins and minerals that our body needs to perform at its absolute best. Another obsession I have is spring rolls so naturally the combination of collard greens and spring rolls was bound to happen.
These collard wrapped rainbow spring rolls are so delicious and satisfying. You could make these as an appetizer or for a healthy lunch. If you are eating them as a meal, one person can usually eat 3-4 of these easily. So if you make this recipe for more than 2 or 3 people I would double it.
Another key component is the coconut aminos that you use to dip the spring rolls in. If you haven’t jumped on the coconut aminos ban wagon yet, you NEED to! It tastes similar to soy sauce (better in my opinion) and is made from coconut tree sap that is aged and fermented. I also like to use a little sriracha for added heat on the spring rolls.
This is what the collard green leaf should look like after you shave the thick stalk down to make it the same thickness as the leaf, then par-boil it for 30 seconds and pat it dry with a paper towel.
Then you create an assembly line with the filling and place the filling ingredients towards the edge of the collard leaf. Roll the spring roll as tightly as possible and stuff any ingredients that fall out of the edges back in.
Slice each spring roll in half then secure each half with a toothpick. Easy as that! Warning: These do get a little messy so be sure to have napkins near by!
Collard Wrapped Rainbow Spring Rolls
5 medium-large sized collard green leaves
1 small red bell pepper, julienned
½ cucumber, julienned
¼ small head purple cabbage, shredded
2 whole carrots, julienned
1 avocado, sliced thin
Cilantro, as desired
Serve with coconut aminos and sriracha sauce
In a large frying pan fill it up ¾ of the way with water. Bring the water to a boil. On a cutting board take each collard green leaf and using a sharp knife shave the thick stalk down until it is the same thickness as the leaf. This will allow the leaf to become more flexible for wrapping. Using a pair of tongs place each collard leaf (one at a time) into the boiling water for about 30 seconds. Remove the collard leaf and lightly pat the excess water off with a paper towel.
Cut all your vegetables then create an assembly line for rolling. On each collard green leaf starting at the edge, place the purple cabbage, a few slices of avocado, cucumber, carrots, bell pepper and cilantro. Roll the spring roll as tightly as possible. Cut each roll in half then place a toothpick through each half to secure it.
Serve the rainbow spring rolls with plenty of coconut aminos and sriracha sauce for dipping.