Collard Spring Rolls w/ Thai Dipping Sauce

  • 1 bunch collard greens
  • 1/4 pound rice vermicelli, cooked and cooled
  • 2 carrots, peeled and julienned
  • 1/2 cucumber, peeled, seeded and julienned
  • 1/2 pound grilled tofu slices
  • 2 scallions, thinly sliced on the bias
  • 1/4 cup shredded lettuce
  • 1/4 cup mint leaves
  • 1/4 cup basil leaves


Fit a large pot with a an adjustable steamer insert. Pour in water to reach the bottom of the steamer. Bring the water to a boil. Place 1/2 the greens in the steamer and cook until very soft. Remove the leaves to a colander and douse with cold water. Repeat with remaining leaves.

Lay a leaf on a large cutting board, cut out the heavy stem to about halfway up the leaf. Place about 1/4 cup of noodles on the bottom of the leaf leaving a 1/4-inch border. Top with a little carrot, cucumber, lettuce, basil, mint, and scallions. Fold the bottom over the filling and the tuck in the sides and roll over the filling. Tuck in tofu slices and roll up like a cigar until the filling is covered. Cut in half, cutting away any excess heavy stem in the collard. Serve with Sunny Thai Dipping Sauce.

Taken from