Time: 45 minutes
Yield: 10-12 spring rolls
1 bunch collard greens, stems carefully removed
1 English cucumber, julienned
1-2 carrots, shredded
1 bell pepper, thinly sliced
2 cups salad mix, chopped
Cilantro, mint, and basil, finely chopped
2 cups cooked protein of your choice, tofu, chicken, etc.
Mae ploy chili garlic sauce (for dipping)
Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves in batches. Blanch two minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
Lay out one collard leaf, with the cut stem area to the side. To the bottom third of the wrapper add a small handful of salad mix and herb and layer carrots, bell peppers, cucumber, and 2-3 pieces of protein on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
Place seam-side down on a serving platter. Repeat until all fillings are used up or you run out of collards – about 10--12 spring rolls total. Serve with Mae Ploy or a peanut sauce.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.