Collard Spring Rolls and Peanut Sauce
These collard wraps are similar to fresh spring rolls but instead of wrapping them in rice paper we’ve put rice noodles inside a deliciously crisp collard leaf!
Recipe by: East Side Table
Materials
Medium Pot
Ingredients
6-8 collard leaves
2-3 carrots
1 bell pepper
1 avocado
0.5 bunch cilantro
1 tbsp sesame oil
1 package vermicelli noodles
3/4 cup peanut butter
3 tbsp any vinegar
1 tbsp soy sauce
3 tbsp honey or sugar
Olive oil
Salt and pepper
Instructions
Read through the entire recipe before getting started.
Cook vermicelli noodles: Bring a medium pot of water to a boil. Remove the pot from heat and add the noodles. Let soak until they're tender, about 5 minutes. Drain, rinse under cold water and pat dry.
Prepare veggies: Cut stem/spine off the collard leaves, trying to keep most of the leaf intact. Remove ends and peel carrots, then julienne. Remove core and seeds from bell pepper and julienne. Cut avocado and slice into thin pieces. Tear cilantro leaves and stems into bite size pieces.
Make the peanut sauce: In a small bowl, mix peanut butter, vinegar, honey, sesame oil, soy sauce, 2 Tbsp. water, pinch of salt and pepper until incorporated. If the sauce is still too thick, add water 1 Tablespoon at a time until it is smooth and creamy.
Assemble wraps: Lay a collard leaf flat on cutting board. Add a small pile of cooked noodles along the middle, then carefully arrange fillings (carrots, bell pepper, avocado, cilantro) next to the noodles. Fold ends of the leaf in and roll from front to back like a burrito. Cut wrap in half and serve with peanut sauce. Repeat & enjoy!
