Collard Spring Rolls

Chef Suki Otsuki from Mudhen Meat & Greens makes spring rolls using collard greens.


Maple- Tahini Dipping Sauce

1/2C tahini
1/4C white wine vinegar
2T miso paste
2T maple syrup
1tsp crushed red pepper flake
2T olive oil
1/2C grapeseed oil
3T water
 
Combine all ingredients except oils and water, whisk together.  Next add the oil and whisk until emulsified.  Add water to desired consistency.  Should be emulsified.


Collard Spring Rolls

1 bunch collard greens (If you select ones with the larger leaves it is easier)
2C coleslaw mix or shredded cabbage and carrots
1/4c minced cilantro
1 package kelp noodles
1 ripe avocado

I start by picking the largest leaves of the collard greens. You can use smaller and lay two side by side but it's a bit more challenging. While you clean them, get a pot of water on to Blanche the greens. Just quickly cook them in boiling water for 5-10 seconds and then shock them in ice water so you maintain the texture and bright color. Then get to rolling. Place a slice of avocado topped with shredded cabbage, carrot, cilantro and kelp noodles. Then fold the outside later over the filling, fold in the left side and right side to create a pocket, and continue to roll. Lay on the "Seem" to seal. Slice at an angle and dip!

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