Collard Green Spring Roll

Collard Green Spring Roll
Yields 4
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  1. 1 bunch of collard greens
  2. 1 cup hummus
  3. 1 cup very thinly sliced purple cabbage
  4. 1 cup carrots, julienne strips
  5. 1 cup cucumbers, julienne strips
  6. 1 cup bell peppers, julienne strips (I like using multi colors)
Dipping sauce
  1. 1 clove garlic, minced
  2. 1 tablespoon fresh chives
  3. 1 cup greek yogurt
  4. ¼ cup buttermilk
  5. 1 teaspoon dijon mustard
  6. 1 teaspoon lemon juice
  7. 1 teaspoon olive oil
  8. salt and pepper to taste
For the dipping sauce
  1. Combine all ingredients and chill for at least 30 minutes before serving.
For the rolls
  1. Cut the center stem off of each leaf.
  2. Steam leaves over medium heat for about 1-2 minutes, until pliable.
  3. Remove leaves and pat dry.
  4. To assemble the wraps, spread 1 tablespoon of hummus over the center of leaf. Top with a small handful of fresh veggies. Fold the collard green over once so the fillings are secured inside, and then tuck in the sides of the leaf and roll until you have a tight-ish roll.
  5. Slice rolls in half (or leave whole) and serve with dipping sauce.
  1. Enjoy!
The Mad Table