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Rating
Rate me! -
Yield
8 rolls -
Equipment
None
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

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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Comments
Top voted
Rawquellita
Aug 12, 2013
This looks super yummy. I'm adding it to my list of recipes to try!
All
Rawquellita
Aug 12, 2013
This looks super yummy. I'm adding it to my list of recipes to try!
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