Name: Collard Green Spring Rolls + Sunbutter Dipping Sauce
Prep time: 30 min
Total time: 30 min
Yield: 12 (rolls)
Ingredients: 10 ounces extra-firm tofu* ((optional to brush with tamari + roll in sesame seeds)); 1 bundle collard greens ((~11-12 large collards per bundle)); 1 small red bell pepper ((thinly sliced vertically)); 1 1/2 cups bean sprouts; 1 cup packed basil; 1 cup finely sliced red (purple) cabbage; 3 medium whole carrots ((peeled and very finely chopped // I used my mandolin with the medium blade teeth)); 1/3 cup creamy unsalted sunflower seed butter; 1 1/2 -2 Tbsp tamari ((or soy sauce if not GF)); 2-3 Tbsp maple syrup ((to taste)); 1/2 medium lime, juiced ((yields ~2 Tbsp or 30 ml as original recipe is written)); 1/2 tsp chili garlic sauce ((or 1 thai red chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written)); Hot water ((to thin))