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Collard Green Spring Rolls + Sunflower Butter Dipping Sauce
Recipe:
Ingredients:
SPRING ROLLS
10 ounces extra-firm tofu* (optional to brush with tamari + roll in sesame seeds)
1 bundle collard greens (~11-12 large collards per bundle)
1 small red bell pepper (thinly sliced vertically)
1 1/2 cups bean sprouts
1 cup packed basil
1 cup finely sliced red (purple) cabbage
3 medium whole carrots (peeled and very finely chopped // I used my mandolin with the medium blade teeth)
SAUCE
1/3 cup creamy unsalted sunflower seed butter
1 1/2 -2 Tbsp tamari (or soy sauce if not GF)
2-3 Tbsp maple syrup (to taste)
1/2 medium lime, juiced (yields ~2 Tbsp or 30 ml as original recipe is written)
1/2 tsp chili garlic sauce (or 1 thai red chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written)
Hot water (to thin)
Instructions
Start by wrapping your tofu in a clean, absorbent towel and setting something heavy on top (such as a cast-iron skillet) to drain the excess liquid.
In the meantime, prep the collard greens by chopping the stems off and using a small, sharp knife to slightly shave/trim down the thickness of the stems at the base of the leaf. This isn’t a necessary step, but it will allow it to fold/roll more easily.
Next, prep vegetables and slice the tofu in long, rectangular cubes. Arrange on a tray or cutting board (see photo).
Prepare dipping sauce by adding sunflower seed butter, tamari, maple syrup, lime juice, and chili garlic sauce to a small mixing bowl and whisking to combine. Add enough warm water to thin into a thick but pourable sauce. Taste and adjust flavor as needed, adding more lime juice for acidity, chili garlic sauce for heat, maple syrup for sweetness, or tamari for saltiness.
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