Quick and Easy Collard Spring Rolls W/ Sweet & Spicy Mustard Sauce - Oil-Free, Refined-Sugar-Free

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

avocado

💰Cheaper: mashed banana

Mashed banana provides creaminess at a lower cost.

ginger

💰Cheaper: ground ginger

Ground ginger is a more affordable option with a longer shelf life.

Cut the stems off the collard greens to make them easier to roll.

Rub lemon juice all over both sides of the collard green leaves and let them sit for 15 to 20 minutes.

Prepare quinoa and vegetables (carrots, cucumber, red bell pepper, yellow pepper) for filling.

Add quinoa and vegetables to the collard leaf.

Roll the collard leaf, tucking the sides as you go, or simply roll if the leaves are small.

Set the rolled spring rolls aside.

Make the sweet and spicy mustard sauce by mixing almond butter, mustard, coconut aminos, date paste, and sriracha sauce in a bowl until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens