Description
My spin on Vietnamese spring rolls, made two ways (grain free or traditional), with an almond butter dipping sauce. Almond butter has twice the fiber, four times the amount of vitamin e and twice the amount of iron, calcium and zinc than peanut butter. These beauties are not as labor intensive as they appear!
For the collard wraps, I shave the thick spine down with a paring knife and then dip the collard greens into boiling water to soften them. Then I lay them on paper towel to dry, while I chop my veggies. Starting at the thicker part of your collard green, align your chopped veggies and roll it up!
For the rice wrappers (found in the international section of your grocery store), soak for 20 seconds in a large bowl of warm water. Carefully transfer to a wet cutting board. The trick to getting the hang of the rolling process is to keep them wet throughout the process so they don’t tear. Lay your chopped veggies in the center of the rice paper and fold in the bottom, then the two sides and roll like a burrito. It might take a few tries.
READ THE RECIPE BELOW
