Ingredients

collard greens, destemmed

seaweed

shitake mushroom caps, sliced, marinated

snow peas, cut into strips

carrots, julienned

napa cabbage, cut into strips

cucumber, cut into strips

marinate

1 tbsp ginger, minced

2 cloves garlic, derooted, minced

2 tbsp nama shoyu

2 tbsp lemon juice

2 tbsp sesame oil

Recipe Directions

Marinate the mushrooms for 15-30 min. Squeeze out excess marinate back into bowl and set marinate aside.

Put ingredients in the middle of the collard leaf and roll. Wrap and secure the roll with a strip of seaweed.

Use marinate for dipping. For a richer sauce, add in some nut butter or tahini.

Enjoy!

Cupcakes revenge's Thoughts

By cupcakes revenge

There are few appetizers I love more than the springroll. Here's a raw veggieful version that uses collard leaves as a flavourful wrapper with a bit of a crunch. Add in some marinated enoki mushrooms or sea veggie noodles for an added dimension of texture and taste.

 

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Top voted

Rawquellita

Aug 12, 2013

16 votes
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This looks super yummy. I'm adding it to my list of recipes to try!

All

Rawquellita

Aug 12, 2013

16 votes
+
Vote up!
-
Vote down!

This looks super yummy. I'm adding it to my list of recipes to try!

Top Voted

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