Collard Green Spring Rolls with Avocado Crème

These Collard Spring Rolls with Avocado Crème are a refreshing twist on traditional rolls. Crisp collard greens wrap around tofu, carrots, cabbage, cucumber, and herbs, all paired with a creamy avocado-lime dip. Bright, healthy, and full of flavor—they're perfect as an appetizer or light meal.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

Avocado crème

1 ripe avocado, seeded, peeled and cut up

½ cup lightly packed fresh dill

½ cup tightly packed fresh basil

¼ cup plain Greek yogurt

2 tablespoons fresh lime juice

1 jalapeño pepper, halved and seeded*

1 clove garlic, peeled

1 to 1½ cups water, as needed

Coarse kosher salt, to taste

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Spring rolls

1 (6-ounce) package organic extra-firm tofu, drained and pressed

½ cup cornstarch

Vegetable oil, for frying

Coarse kosher salt

8 large collard leaves, washed, dried and trimmed

2 cups finely shredded napa cabbage

1 cup finely shredded purple cabbage

3 medium carrots, peeled and cut into thin 5-inch-long sticks

½ English cucumber, peeled and cut into thin 5-inch-long sticks

1 yellow bell pepper, seeded and cut into thin 5-inch-long sticks

16 large fresh basil leaves

8 teaspoons mirin (sweet rice cooking wine)

Radish microgreens, for garnish

Fresh dill, for garnish

Directions

For avocado crème, in a food processor, place avocado, dill, basil, yogurt, lime juice, jalapeño and garlic. Cover and process until smooth and creamy, stopping to scrape side as needed. Add enough water, ½ cup at a time, to reach desired consistency. Season to taste with salt.
For spring rolls, pat tofu dry with paper towels. Cut tofu block horizontally in half. Cut each half lengthwise into 4 sticks for a total of 8 sticks. Place tofu sticks in a single layer on a tray. Sprinkle and roll tofu sticks in cornstarch to coat all sides; shake off excess.
Heat 1 inch of vegetable oil in a 12-inch skillet over medium heat. Carefully add tofu sticks in a single layer. Cook for 5 to 8 minutes or until golden and crisp on all sides, turning frequently. Drain on paper towels. Immediately lightly season with salt.
Meanwhile, fill a very large bowl with simmering water; stack and submerge collard leaves in water for 1 to 2 minutes to soften. Carefully remove from water and lay leaves flat in a single layer on a cutting board; pat dry with paper towels. Cut and remove ribs from leaves.
To assemble each spring roll, slightly overlap both sides of each leaf. Layer napa and purple cabbages, carrots, cucumber, bell pepper, 2 fresh basil leaves and 1 tofu stick across the bottom third of each collard leaf. Top each with 1 teaspoon mirin. Fold bottom of the collard leaf up and over filling. Fold in sides; tightly roll up.
To serve, cut each spring roll crosswise in half; secure with toothpicks, if desired. Arrange on a serving platter or in a shallow serving bowl. Serve with avocado crème. Garnish with microgreens and dill, if desired. Season to taste with additional salt.

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*Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with jalapeño peppers, wear protective gloves.