Crunchy, juicy, flavourful, satisfying, healthy & delicious Thai Collard green rolls with sweet’n spicy tahini dipping sauce. Miam!
Dinner Meal plans tonight? Surprise, surprise, tonight dinner is on us!
Do you get home feeling tired after a long day of tough work, or after an intense spinning – body bootcamp – zumba – cross fit training at the gym and feel quite a bit exhausted and uninspired to make a filling, delicious, rewarding dinner meal for you or the family? I bet!.
Dinner meals (all meals) should be simple and very fun to make, shouldn’t they? No worries, I got you covered!
These collard green rolls are very easy and quick to make, simple yet super filling, rewarding, nourishing and satisfying. If you eat one you eat them all! Does how it gets, Promise!
What you will need
For the wrap: Collard greens. For the filling: sweet and delicious fruits n’ veggies. For the sauce: healthy fat from creamy yummy raw tahini. Simple, easy to find everyday ingredients!. I told ya!.
Collard Greens makes delicious good wraps
Collard greens leaves are sturdy and very flexible, they fold and bend very easily without breaking. How awesome! Just carefully and slowly trim down the thick middle stem with your pairing knife. After trimming I use the butt of the knife to gently smash the stem so it is about the same thickness as the leaf (without breaking the leaf ~ and totally optional).
Wonderfully nutritious Collard greens have plenty of protein and fiber, are rich in Vitamin C, A, K and B-complex of vitamins and minerals like iron, calcium, copper, manganese, selenium and zinc.
An incredible, healthy way to substitute common corn/rice tortillas, or rice paper and get more healthy green goodness in! Yum
How to Make Collard Green Rolls
As you would do with a nori sushi sheet or round rice paper lay down a collard green on a flat surface or cutting board (front-shiny side facing the flat surface), place your veggies and fruit fillings (start at the bottom of the leaf) and then with your hands roll/ fold it over and tightly, continue rolling to the end. Cut in half and then trim the ends. Tad dah! very simple, collard green rolls here you have!
There is no wrong way to go about it. Feel playful and enjoy the assembling.
They are totally customizable too! You can add any veggies of your liking. Shredded carrot, purple cabbage, red bell peppers, shredded beetroot, zucchini slices, seed sprouts, other leafy greens like spinach, slices of juicy fruits like mango, pineapple, sweet papaya, seed or raw nut butters, patés! The options are endless! Try your own too!
These collard green rolls are perfect for everyday, weekday raw / vegan / plant based fruit filled healthy and nourishing dinner meals or for quick on-the-go lunch or snack if you are transitioning to a fully raw vegan lifestyle.
Hit the reset button and reboot your health with this delicious, so easy and quick to make, simple, fresh, filling, colourful, heart-warming dinner recipe to kickstart-conquer the new year eating-healthy resolution! Yey!
If you try this recipe let me know, make it, eat it, take a photo, tag it #simplycrudelicious #crudelicioso and share it on Instagram. I love seeing your healthy and yummy creations!
THAI Collard Green Rolls with sweet'n spicy Tahini dipping sauce
Yield 16-24 rolls
Fruits and veggies wrapped in crunchy Collard green leaves to make Thai raw vegan rolls perfection served with sweet-spicy tahini dipping sauce. A healthy packed raw / vegan dinner meal.
- 8-12 medium collard greens
- 1 cup fresh or partially dried papaya cut into strips
- 1 cup fresh or partially dried mango cut into strips
- 1 cup fresh or partially dried pineapple cut into strips
- 1/4 cup Sundried tomatoes (rehidrated) cut into strips
- 1 medium Zucchini spiralized or cut into strips
- 1 small cucumber cut into strips
- 1 medium carrot ~ shredded
- 1/2 cup Purple cabbage ~ shredded
- 1 small Red bell Pepper ~ thinly sliced (or orange/yellow)
- 1/4 cup cilantro roughly chopped ~ leaves and stems
- 1/4 cup parsley roughly chopped ~ leaves and stems
Tahini dipping sauce:
- 1/8 cup raw tahini (from raw sesame seeds)
- 3 tbsp - 50ml freshly squeezed orange juice (1 small orange)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- pinch of chili flakes
- 1/8 tsp celery salt ~ optional (dried celery made into powder)
- Rinse your collard greens with cold water and use absorbent paper to take the excess moisture.
- Carefully and slowly trim dowm the thick middle stem of your collard greens using a pairing knife so it is the same thickness as the leaf.
- Lay down a collard green on a flat surface or cutting board (front-shiny side facing flat surface), place your veggies and fruit fillings to your liking starting at the bottom of the leaf.
- With your hands roll/ fold it over and tightly let the seam side looking down.
- Cut your rolls into half and trim the edges. Use trimmed edges as a filling too. Miam!
- Place them in a flat bowl or large plate.
- Repeat the process placing rolls side by side until all filling are used.
- In a small mixing bowl combine your dipping sauce ingredients until well combined adding more or less orange juice to your desired consistency. Serve it on a ramekin or small sauce bowl.
- Bon appetit!
- Time saving tip: Prep your collard greens the day or night before. Your fruits and veggies too stored separately in airtight containers.
- After trimming collard green leaves I use the butt of the knife to gently smash the stem so it is about the same thickness as the leaf ~ totally optional. Place them in a large ziplock bag with a sheet of absorbent paper in.
- Any veggie or fruit leftovers (if any) can be store in the fridge in airtight containers for up to 2 days.
- Tahini dipping sauce will keep well in the fridge for up to a week in an airtight container.
- Nutritional information is a rough estimate taken from Cron-O-meter.
Courses Dinner, Lunch
Cuisine Raw Vegan, Asian