Asian Veggie Wraps

Asian Veggie Wraps - Living with Ivey

Description

These are my spin on a Vietnamese spring roll, made two ways: grain free in a collard wrap or traditional rice paper.

Tip: For the collard wraps, shave down the thick spine using a pairing knife before flash boiling. The thick spine makes it hard to form a wrap.

Tip: For the rice wrappers, which can be found in the international section in your grocery store, soak for 20 seconds in a large bowl of water before carefully transferring to a wet cutting board. The trick to these is keeping them wet while you roll to avoid tearing

makes 8-10 rolls

Ingredients

  • bushel of collard greens
  • package of rice paper wrappers
  • red bell pepper
  • sliced avocado
  • large carrot
  • cucumber
  • cup cilantro
  • cup micro greens or sprouts
  • cup raw almond butter
  • tablespoons fresh squeezed orange juice (about 1/4 orange)
  • tablespoons coconut aminos
  • teaspoon raw unfiltered honey
  • teaspoon freshly grated ginger
  • tablespoon lime juice

Instructions

  • Using a large pot, bring to a boil enough water to cover collard greens
  • After shaving down the spines of collard greens, plunge each green into boiling water for 5-10 seconds
  • Place each collard green between paper towels to dry
  • Slice bell pepper, julienne the carrot and cucumber or cut into ribbons using a vegetable peeler.
  • Lay veggies in the center of your wrap, either collard or soaked rice wrap
  • Fold in the bottom, then the two sides and roll like a burrito to close
  • Slice wraps in half

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