Simple Summer Salad Rolls
 
Prep time
Total time
 
Ingredients
  • Salad Rolls:
  • 1 Bunch of Collard Greens, stems removed
  • 6 oz Firm Tofu, cut into strips
  • ½ Cucumber, Julienned
  • ⅓ Cup Shredded Carrots
  • ½ Avocado, cut into strips
  • ½ Bell Pepper, cut into strips
  • Cilantro (optional)
  • Red Pepper Flakes (optional)
  • Peanut Sauce
  • 2 Tablespoons Peanut Butter
  • 2 Tablespoons Rice Vinegar
  • ½ Tablespoon Coconut Aminos (or low-sodium soy sauce)
  • 2 Teaspoons Honey (sub agave for vegan)
  • Dash of Lime Juice
  • 1-2 Tablespoons Warm Water to Thin (optional)
Instructions
  1. Cut all veggies into thin strips to prepare for assembly.
  2. Bring a pot of water to a boil, and blanch the collard leaves for no more than one minute to soften. Remove from pot and immediately rinse with cold water. Pat dry.
  3. You will use one collard leaf per roll. To assemble the salad rolls, place a strip of tofu at the top of the leaf, then top with vegetables, avocado and cilantro. The amounts will depend on how large your collards are, but you don't want to add too much, as that will make it difficult to roll.
  4. Once the ingredients are on the collard, begin tightly rolling towards the stem end. As you reach the part of the green where the stem has been removed, tuck in the sides of the roll to keep the filling in, and continue tightly rolling.
  5. Slice into pieces.
  6. To prepare the peanut sauce, whisk together all ingredients until smooth. If a thinner consistency is desired, add a few tablespoons of warm water to thin.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/salad-rolls/