Veggie-Stuffed Collard Green Rolls
4
Points®
Temps total: 21 min • Préparation: 20 min • Cuisson: 1 min • Portions: 4 • Difficulté: Facile
You’ll love the crunch-tastic freshness of these veggie rolls with sriracha mayo dipping sauce. They’re absolutely bursting with fresh produce—from the cabbage, carrots, bell pepper, avocado, and herbs inside to the collard leaves that encase the fillings. We blanch the leaves first, and for just a brief 30 seconds. Doing so softens them and sets their colour at a vibrant green hue. Be sure to cut down the thick stem at the base of each leaf to make it flexible; if you leave the stem intact, the leaf won’t roll up easily.
Ingrédients
Uncooked collard greens
½ bunch(es), about 8 leaves, large size
Shredded red cabbage
2 cup(s)
Carrots
2 cup(s), matchstick
Yellow bell pepper
1 medium, cut into thin strips
Avocado
1 medium, peeled and cut into thin sliced
Fresh mint leaves
½ cup(s)
Light mayonnaise
⅓ cup(s)
Unseasoned rice vinegar
1 tbsp(s)
Sriracha chili sauce
1 tsp(s)
Instructions
1
Bring a large pot of water to a boil. Meanwhile, working with 1 leaf at a time, arrange the leaf dull side up on a cutting board. Using a sharp paring knife held parallel to the cutting board, trim away the thick stem from the leaf. Repeat with the remaining leaves. Place a large bowl of ice water near the stove. Add the trimmed leaves to the boiling water, pressing down to submerge; boil for 30 seconds. Immediately plunge the leaves into the ice water to cool. Drain leaves.
2
Arrange the leaves dull side up; divide the cabbage, carrots, bell pepper, avocado, and mint evenly among the leaves, arranging in the center of each leaf. Fold in the sides of each leaf, and roll up tightly around the filling.
3
In a small bowl, stir together the mayonnaise, vinegar, and sriracha. Serve with rolls.
4
Serving size: 2 rolls and about 1 ½ tbsp sauce
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