Name: Collard Green Spring Rolls with Sunflower Butter Dipping Sauce
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 12 servings
Ingredients: 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)); 1.5 cups bean sprouts; 1 cup packed basil; 1 cup finely sliced red cabbage ((purple)); 3 medium whole carrots ((peeled and very finely chopped // I used my mandolin with the medium blade teeth)); 0.33 cup creamy unsalted sunflower seed butter; 1.5 tbsp tamari ((or soy sauce if not GF)); 2 tbsp maple syrup ((to taste)); 0.5 medium lime, juiced ((yields ~2 Tbsp or 30 ml as original recipe is written)); 0.5 tsp chili garlic sauce ((or 1 thai red chili minced // or 0.25 tsp red pepper flake // amounts as original recipe is written)); null null hot water ((to thin))

Instructions

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1

Press the extra-firm tofu (10 ounces) to drain excess liquid.
2

Prep the collard greens (1 bundle) by removing stems and lightly shaving down the thick parts at the base of the leaf to aid rolling.
3

Slice vegetables such as red bell pepper (1 small), finely sliced red cabbage (1 cup), and whole carrots (3 medium) into thin, rectangular strips. Slice the extra-firm tofu (10 ounces) into similar long, rectangular cubes. Arrange these with the bean sprouts (1.5 cups) and packed basil (1 cup) on a tray or cutting board.
4

Prepare the dipping sauce by whisking together the creamy unsalted sunflower seed butter (0.33 cup), tamari (1.5 tbsp), maple syrup (2 tbsp), lime, juiced (0.5 medium), and chili garlic sauce (0.5 tsp) in a small mixing bowl. Gradually add [hot water] until the sauce reaches a thick but pourable consistency. Taste and adjust seasonings as needed for acidity, heat, sweetness, or saltiness.
5

Lay a [collard green leaf] flat on a clean surface. Near the stem end, layer some [packed basil], [extra-firm tofu], [red bell pepper], [red cabbage], [bean sprouts], and [whole carrots]. Fold the lower part of the [collard green leaf] over the fillings once to secure them. Then, tuck in the sides of the leaf and continue rolling tightly until you have a compact spring roll. Place the finished roll seam-side down on a serving platter. Repeat this process until all fillings are used, yielding about 11-12 rolls.
6

Serve the spring rolls whole or sliced in half, arranged in a serving bowl alongside the sunflower butter dipping sauce.
7

Store the assembled spring rolls covered in the refrigerator for up to 3 days. The dipping sauce can be stored separately, covered in the refrigerator, for up to 5-7 days.