These spring rolls are a refreshing, healthy change of pace from the usual baked or fried spring rolls. Chock full of crunchy vegetables and tangy sesame-marinated shiitakes, they set the stage nicely for your next Asian themed meal or can be eaten alone as a light meal or party finger food.
Raw Collard Wrap Spring Rolls
Recipe courtesy Selene Vakharia www.rawfoodrecipes.com
8 leaves Collard greens, de-stemmed
2 sheets Seaweed (optional)
4 ounces Shittake mushrooms, sliced
4 ounces Snow peas, julienned
4 ounces Carrots, julienned
4 ounces Napa cabbage leaves, julienned
½ Cucumber, julienned
- 2 tbsp. Ginger, minced
- 3 cloves Garlic, minced
- 4 tbsp. Tamari
- 4 tbsp. Lemon juice
- 4 tbsp. Sesame oil
- Marinate the sliced mushrooms for 15-30 minutes. Squeeze marinade back into bowl. Set aside to use for dipping.
- Put ingredients in the middle of the collard leaf and roll. Wrap and secure the roll with a strip of seaweed, if desired.