Asian Veggie Wraps

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