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Nutty Rainbow Spring Rolls

What you need

  • 6 collard greens

  • 2 cucumbers, cut into matchsticks

  • ½ red cabbage, shredded

  • 2 carrots, cut into matchsticks

  • 2 avocado, cut into slices

  • 1 pouch of Haven’s Kitchen Peanut Lemongrass Sauce

How to make it

  1. With a knife, cut out the spine of the collard leaf, leaving the top connected.
  2. Dunk the leaves, one at a time, into a medium pot of boiling water, just until they turn vibrant green (a few seconds).
  3. Lay the leaves down and overlap the sides, so that there is no space in between them.
  4. Squeeze out about a tablespoon of Haven’s Kitchen Peanut Lemongrass Sauce on the leaves and fill with the cut veggies.
  5. Roll the collard over the veggies, tuck in the sides, and continue to roll until you have a wrap.