Collard Green Spring Rolls

 

These rolls will hold together well so you can virtually stuff it with what ever you like. These are the things I chose to put in:

Spring rolls: (makes 12)

6 collards greens
1/2 red pepper, julienned
2 scallions, julienned
1 cucumber, peeled, julienned
1 avocado, sliced into strips
1/2 packet of tempeh (4oz)
2 Tbs minced fresh basil
2 Tbs fresh cilantro
Vermicelli rice noodles, boiled and cooled.

Boil a deep pot of water. Dip the collard leaves into the pot for 1 minute. Immediately rinse the collards with cold water to stop the cooking process.
Pat each leaf dry with a towel. Remove the stem by slicing the leaf into two equal sized "wrappers."
At this point you should have all your fillings of choice prepared.
Place the filling close to the end of a wrapper, leaving some space between the filling and the edge of the leaf. Fold the bottom corner over the filling and then begin to roll the wrap up (it's like rolling a burrito.)

Dipping Sauce:

1/4 cup almond butter
1.5 Tbs Braggs Amino Acid (or Soy sauce)
1 tsp rice vinegar
1/2 tsp minced ginger
1 garlic clove, minced
1/2 tsp red chili flakes
3 Tbs water

Whisk all ingredients together.