Collard Green Spring Rolls

Collard Green Spring Rolls 

A low carb version of the traditional Vietnamese spring rolls with many more vegetables added. The protein used here is cooled seared salmon (poached* would be yum, too). Of course, you can keep this vegan by omitting the salmon. 

Instead of sweet and sour dip which is high in sugar, a sunflower butter dip is offered here, which is jam packed with healthy fats which your body needs to source from foods and help with depression, heart diseases, and weight reduction. Turmeric helps to calm the inflammation in the body. 

Makes about 6 servings 

Equipment you may find helpful 

• Mandolin for slicing 
• Fish spatula (If cooking fish)

Ingredients 

For Salmon 

• 2 four oz. salmon filets, wild caught
• 1 tbsp. high quality olive oil
• Salt
• Pepper

For Spring Rolls 

• 1 bunch of collard greens
• 1 cup bean sprouts
• 1 small red bell pepper, about ¼ inch vertical slices
• 1 cup purple/red cabbage, shredded with straight blade on mandolin ● 2 medium carrots, shredded with medium teeth blade on mandolin ● 1 avocado, about ¼ inch vertical slices
• 1 big handful of basil leaves
• 1 big handful of mint leaves

For Dip 

• ½ cup creamy raw sunflower seed butter, unsalted
• 1 tbsp. tamari sauce
• 1 tbsp. raw honey
• ½ tsp. turmeric powder
• ¼ tsp. garlic powder
• 4 tbsp. warm water to thin

Getting down to have some Fun 

For Salmon 

1. Heat oil in a medium skillet
2. Salt and pepper the salmon filets on both sides
3. Cook skin side down first on high heat for 2 minutes
4. Taking care using the spatula to turn the filets over, cook for 2 more minutes (Depending on the thickness of the fish, you may wish to cook it longer)
5. Remove from skillet and let them cool down, option to store them in the fridge until ready to use
   (This is my go to option as I enjoy my salmon slightly pink in the center)

For Spring Rolls 

1. Bring water to boil in a wide pan, big enough to submerge the collard greens. Prepare a plate with a kitchen or paper towel. While the water is heating, move onto step two.
2. Cut off the collard green stems and compost or save for vegetable stock. Turn the leaves over so the topsides are down. Trim the stalk from the back with a paring knife; do not remove the stalk simply trim down to the thickness of the leaf.
3. Turn the heat off on the water, flash boil the collard greens. Submerge a few leaves at a time for 5 seconds, removed from water and rest on the plate.
4. Prepare the vegetables*.
5. Cut the cooled salmon in cross sections about ¼ to ½ inch thick, this would depend on how big your collard greens are. Don’t panic if parts of the salmon fall apart when slicing, it’s still usable.
6. Lay one collard green leaf down on a flat surface. Start about 3 inches from the bottom (near the stem) layer salmon, carrots, cabbage, bean sprouts, bell pepper, basil, mint, and avocado. Fold the bottom up once to cover the ingredients tightly, then tuck in the sides of the leaf and finish rolling upwards till you have a roll. Rest on a big plate and continue to work on the rest of the collard green leaves this way.
7. While the spring rolls are tucked and napping, make the sunflower turmeric dip*. In a medium bowl add all the dip ingredients except water. Use a spoon stir to combine. Add warm water to thin to a desirable consistency. Set a side.
8. Slice spring rolls in half and arrange them in a serving bowl with dip to enjoy!

*Notes

• For poached salmon, fill the saucepan with enough water to cover the fish, add in 1 tsp salt, bring to a boil and turn off heat, let salmon rest in the liquid for 3 to 5 minutes, depending on the thickness of the fish. Remove and cool.
• Put shredded carrots in water so they keep moist.
  
• This dip tastes best when made a day in advance. The rolls keep for up to a week in the fridge, if covered.