From Haley’s kitchen
Rainbow Roll-Ups with Peanut Sauce
The collard leaf needs to be pliable to roll without cracking, so a quick blanch in hot water for just 30 seconds softens it perfectly without cooking it through. Once you nail the folding technique, sides in first, then roll tight, these come together fast and you can stuff them with whatever vegetables you have on hand.
Rainbow Roll-Ups with Peanut Sauce
Prep: 30mTotal: 30m
Gather
Ingredients
For the roll
- shredded carrots
- cucumbers cut into thin strips
- red cabbage cut into small pieces
- roasted red pepper hummus
- brown rice
- red apple (any kind is fine)
- fresh cilantro chopped
- collard green leaf
For the peanut sauce
- 3/4 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup water
- 2 tablespoons honey
- 3 cloves garlic minced
Let’s cook
Steps
- Cut off the stem of the collard leaf.
- Arrange your filling on the collard green leaf. Fold the ends in first and then roll from front to back. ( Watch video for a visual)
- Put all of the ingredients into a blender and blend until mixed and smooth.
The Club
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