remember when i was going on about how i love collard wraps and how i made salad rolls with collards? well HERE IT IS. the future becomes the present.

this is a weird take on salad rolls, the collards give it an earthy green taste that isn’t there otherwise, but if you are into that (which i am) then make these! another twist: almond satay sauce instead of peanut. why? because i don’t like peanuts.

SALAD ROLLS

fresh basil leaves

6 collard leaves

3 small carrots (or 2 large), ribboned or julienned

2 handfuls bean sprouts

1 c.  of vermicelli, cooked

an avocado, sliced

3 scallions, sliced

coconut oil for frying

1 block medium firm tofu cut in half and then into long slices

4 tbsp soy sauce, 2 tbsp rice vinegar, a few drops sesame oil

firstly: combine soy sauce, rice vinegar and sesame oil. use this to marinate tofu while you prep the rest.

prep collards as described in the last post. put aside. fry tofu in a bit of coconut oil until browned on both sides. assemble your rolls! spread basil leaves in a single layer down the centre of each collard green. then distribute other fillings evenly. leave enough room at either end to fold in and then roll tightly.

ALMOND SATAY SAUCE

1/2 c. almond butter

1 heaped tbsp hoisin

a few drops sesame oil

1 tsp soy sauce

1 clove garlic, minced

1/2 inch piece of ginger, peeled and minced

1/2 tsp chili paste

zest of 1 lime and 1/2 the juice

mix it together! you can thin it a bit with warm water if you need to. IT IS DELICIOUS.