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Rectangular white platter topped with veggie-stuffed collard green rolls, served with a small bowl of dipping sauce

Veggie-Stuffed Collard Green Rolls

4
Points®
Total Time
21 min
Prep
20 min
Cook
1 min
Serves
4
Difficulty
Easy
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 color 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.

Ingredients

Collard greens

8 leaf/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 item(s), medium, peeled and cut into thin slices

Fresh mint leaves

½ cup(s)

Light mayonnaise

⅓ cup(s)

Unseasoned rice vinegar

1 Tbsp

Sriracha chili sauce

1 tsp

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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