Collard Green Spring Rolls + Sunflower Butter Dipping Sauce

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Big wood bowl filled with Collard Green, Veggie, + Tofu Spring Rolls and Sunbutter Dipping Sauce

We could all use a little diet reframing this time of year, myself included.

December invites more indulgence than usual, and my body is all, “Hey, lady. Can a sister get some greens or what?”

My body is sassy. I can’t blame her. I’m a lot to deal with.

Shredded carrots, cabbage, bell pepper, basil, tofu, and bean sprouts for making homemade vegan salad rolls

Origins of Fresh Spring Rolls

Fresh spring rolls (also known as gỏi cuốn or summer rolls) are a common Vietnamese dish, but the concept is believed to have originated in China. It’s thought that they may be a modification from Chinese egg rolls, but with Vietnamese flavors.

They are typically made with fresh vegetables, herbs, and protein that are wrapped in rehydrated rice paper and served with a dipping sauce.

How to Make Collard Green Spring Rolls

These are perhaps the prettiest 30-minute spring rolls on the block because the exterior isn’t traditional rice paper – it’s collard greens! I know. So cool.

Before you get intimidated and run the other direction, screaming, “What’s a collard green and what do I do with it?” – don’t. Collard greens make such a nice swap for traditional rice paper because they’re sturdy, bendable, and insanely healthy (plenty of vitamins A, K, + C).

Wood cutting board with a collard green leaf and fresh ingredients for making hearty plant-based spring rolls

Next comes an array of super fresh, filling ingredients like firm tofu, basil, red pepper, cabbage, carrot, and bean sprout. Roll it up into a spring roll shape – you got this – and then it’s onto the sauce.

The dipping sauce is nut-free (!) because it’s made with sunflower seed butter. It’s inspired by peanut sauce, which comes from Thai and Indonesian cuisine. If you’d rather, almond and cashew butter work well here, too. Look at that saucy goodness.

Whisking together ingredients for gluten-free vegan Sunbutter Dipping Sauce
Line of freshly rolled grain-free vegan tofu salad rolls

I hope you all LOVE these rolls. They’re:

Insanely healthy
Easy to make (30 minutes!)
& Delicious

These would make the perfect side or snack when you’re craving something healthy yet filling. Our Thai Noodle Bowls with Almond Butter Tofu would be an excellent main dish to pair with these rolls!

If you’re into spring rolls, check out our Rainbow Spring Rolls with Ginger Peanut Sauce, Pad Thai Spring Rolls, Banh Mi Spring Rolls, Vietnamese Spring Rolls with Crispy Tofu, Quinoa Spring Rolls with Cashew Dipping Sauce, and Thai Spring Rolls with Cashew Dipping Sauce.

If you try this recipe, let us know by leaving a comment, rating it, and tagging a photo #minimalistbaker on Instagram. We’d love to see your spring rolls in action. Cheers and happy 2017, friends!

Wood bowl with Tofu Spring Rolls and Sunbutter Dipping Sauce recipe
Bowl full of Amazing Collard Green, Veggie, and Tofu Spring Rolls with Sunbutter Dipping Sauce for a tasty plant-based meal

Collard Green Spring Rolls + Sunflower Butter Dipping Sauce

Spring rolls with a twist! Veggies + tofu wrapped in collard greens and served with a spicy-sweet sunflower butter dipping sauce. A satisfying and healthy plant-based snack or side.
Author Minimalist Baker
Collard Green Spring Rolls in a wood bowl with dipping sauce
4.96 from 21 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 (rolls)
Course Side, Snack
Cuisine Gluten-Free, Indonesian-Inspired, Thai-Inspired, Vegan, Vietnamese-Inspired
Freezer Friendly No
Does it keep? 3 Days



  • 10 ounces extra-firm tofu* (optional to brush with tamari + roll in sesame seeds)
  • 1 bundle collard greens (~11-12 large collards per bundle)
  • 1 small red bell pepper (thinly sliced vertically)
  • 1 1/2 cups bean sprouts
  • 1 cup packed basil
  • 1 cup finely sliced red (purple) cabbage
  • 3 medium whole carrots (peeled and very finely chopped // I used my mandolin with the medium blade teeth)


  • 1/3 cup creamy unsalted sunflower seed butter
  • 1 1/2 -2 Tbsp tamari (or soy sauce if not GF)
  • 2-3 Tbsp maple syrup (to taste)
  • 1/2 medium lime, juiced (yields ~2 Tbsp or 30 ml as original recipe is written)
  • 1/2 tsp chili garlic sauce (or 1 thai red chili minced // or 1/4 tsp red pepper flake // amounts as original recipe is written)
  • Hot water (to thin)


  • Start by wrapping your tofu in a clean, absorbent towel and setting something heavy on top (such as a cast-iron skillet) to drain the excess liquid.
  • In the meantime, prep the collard greens by chopping the stems off and using a small, sharp knife to slightly shave/trim down the thickness of the stems at the base of the leaf. This isn’t a necessary step, but it will allow it to fold/roll more easily.
  • Next, prep vegetables and slice the tofu in long, rectangular cubes. Arrange on a tray or cutting board (see photo).
  • Prepare dipping sauce by adding sunflower seed butter, tamari, maple syrup, lime juice, and chili garlic sauce to a small mixing bowl and whisking to combine. Add enough warm water to thin into a thick but pourable sauce. Taste and adjust flavor as needed, adding more lime juice for acidity, chili garlic sauce for heat, maple syrup for sweetness, or tamari for saltiness.
  • Next, lay a collard green down on a flat surface, and near the stem, layer on basil, tofu, red pepper, cabbage, bean sprout, and carrot (see photo). Use your hands to fold the collard green over once so the fillings are secured inside, and then tuck in the sides of the collard green and continue rolling until you have a loose spring roll. Lay seam-side down on a serving platter and continue until all fillings are used – about 11-12 rolls (amount as original recipe is written // adjust if altering batch size).
  • To serve, I sliced my rolls in half and arranged them in a serving bowl with the dipping sauce (see photo). But you can also just leave them whole!
  • These keep extremely well in the refrigerator up to 3 days, and the sauce will keep for up to 5-7 days (stored covered, separately in the fridge).


*Pro tip! If you want to add more flavor to your tofu, after pressing and slicing, brush with tamari or soy sauce and roll in sesame seeds.
*Nutrition information is a rough estimate calculated with ~1 1/2 Tbsp dipping sauce per serving.

Nutrition (1 of 12 servings)

Serving: 1 rolls Calories: 95 Carbohydrates: 9.7 g Protein: 6 g Fat: 5 g Saturated Fat: 1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 172 mg Fiber: 2.6 g Sugar: 3.9 g

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My Rating:

  1. Pj says

    Thanks for the recipe! The sauce is delicious. I can vouch for using swiss chard as an alternative to collard greens. Like others who commented, I dipped the leaves in boiling water for 5 seconds which made rolling easier. I also put a strip of sauce on the leaf before adding the veggies – it helped to hold the veggies in the rolls when picking them up to eat. Making these look as pretty as they are in the picture takes some practice. I opted to leave them whole instead of cutting them in half.

  2. Keshia says

    Thank you so much for a sauce recipe that I could actually follow to the letter because I had a brand new jar of sunflower butter taking up space in the back of the pantry. When I tried the sunflower butter on its own I found it repulsive. I now owe it an apology for trying to treat it like almond butter and eat it with apples. In this sauce it’s divine! With these rolls it is scrumptious! I made the collard rolls with the veggies and herbs I had on deck (carrot, cucumber, butter lettuce, basil, cilantro, and mint) and now I can’t stop eating this! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it in this recipe, Keshia! Thank you for sharing your experience! xo

  3. Justyna says

    One of my three teenage sons is odd – he loves raw veg and these rolls are right up his alley! (If only the other two were as easy; my nine-year-old keeps stealing the bell peppers, but won’t try the roll.)

    I didn’t add the tofu, as my veggie-loving son is allergic and my bean sprouts had gone bad so I subbed in thinly sliced cucumber. I didn’t have Sunbutter so I used almond, but the rest was the same. I love that you can pretty much just throw in whatever you have on hand and know that it’s going to be delicious. Putting the recipe in my file. I have a feeling it’s going to be in regular rotation once my CSA boxes come in this season.

    Thanks for another great recipe!

  4. Lelia Richardson says

    Sooo good! I used what I had on deck: sautéed garlic, mushrooms, red and yellow peppers and soy free veggie sausages. I Completed this with a spicy peanut sauce that I drizzled inside! Oh goodness! So colorful and tasty! Thanks for the inspiration!

  5. Hungry Pangolin says

    I lightly blanched the collard greens in salted boiling water for five seconds. This softened the texture of the greens and made it easier to roll. Delicious recipe.

  6. Melanie says

    Lovely idea to use collard greens but you need to be careful with them. Mine ended up breaking all over the place and didn’t stay put at all which was exasperating. I added vermicelli noodles to mine for extra heft.

    I usually make my sauce with peanut butter as well because I’m a big peanut fan and don’t see the need to sub out for any other butters.

    I would also say the more herbs the merrier! Adding mint/cilantro is lovely.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melanie, thanks for the feedback! We find that if you trim the the stalk of the collard greens so that it is more thin, they roll better without breaking. Hope that helps for next time!

  7. Elliott says

    You were right on the money with these! I was searching for a way to eat a few more veggies in between the holidays, and these are exactly what i’m looking for! I subbed peanut butter in the sauce (because I already had it in my pantry) and have been eating 2-3 (depending on the size of the roll / collard leaf!) for a meal. They keep in the fridge well when packed in storage containers so they don’t unwrap (writing this two days after making them).

    I can see so many ways to switch up the fillings to make these rolls feel fresh time and time again, and I’m so excited to add these to my recipe rotation!

  8. Pinky says

    Super delicious. I made the sauce with almond butter. I would make them again but will have to soften the collard leaves. Thanks for sharing. Keep the recipes coming.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely! Thanks for sharing! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers. xoxo!

  9. Jessica says

    These were so delicious — but I have to say, I tweaked and added some vermicelli noodles and fresh mint to them! And then for the sauce I used fish sauce instead of soy sauce for a little Southeast Asian flair!! If you’re not strictly veg, I highly recommend ;)

  10. Jouhaina says

    These were delicious, super simple, light but filling, and beautiful. In other words they were perfect! I followed directions as written with no modifications. Dipping sauce was great. I’ve never used sunflower seed butter before and I thought it was tasty. Making them again this weekend. Thank you for posting this recipe!

  11. Carol says

    These were great and fun to make. So purrty too. Doubled the sauce and served with Trader Joe’s Edamame. First time ever in 62 years trying collard greens. Great idea!

  12. Beth Williams says

    These were delicious!!! Mine didn’t turn out so pretty but I think maybe my veggies and tofu were not sliced thin enough. I was in a time crunch. I think this would even be great as a “deconstructed” salad. I did have to add quite a bit of water to the dressing as it was very thick but it was quite tasty!

  13. Corinne McNally says

    I made these tonight & everyone loved them! Can you suggest a few recipe pairings with these rolls, for a dinner party please. Must be easy & not a lot of ingredients. It’s for a party of about 25 people. Thank you!

  14. Sarah says

    I made this tonight and my husband and I really enjoyed these! I steamed the collard greens first so they were easier to work with, and I used peanut butter for the sauce. We love anything that can be dipped in peanut sauce! Thanks, Dana!

    • Christine says

      I was wondering if anyone had tried steaming the collards to soften them! We’re you happy with the results?! Guessing they won’t keep as long? Btw, it’s 7 am and I’m already thinking about lunch…lol! These looks so delicious!

  15. morgan says

    Loved these! I saw them on instagram on my way home and knew they had to be my afternoon snack. Super easy. I even took the leftover tofu and sauce and made stir fry for dinner with a salad using the sprouts and cabbage (+ chickpeas).

  16. Carol Hansen says

    Wow! These are so great! I love that I can make them and pack them for lunch the next day! I have never tried Sunbutter…uhm…where have I been…so fantastic. I have been plant based for two months as I am trying to figure out my joint and muscle pain and if it is food related. Your site has been such a blessing! Love your recipes!

  17. Shawna says

    These were delicious, filling, and really easy to make! I was too lazy to trim down the collard greens all the way, so they were a bit difficult to roll and a few of them kept unraveling, but we were still able to eat them like a lettuce wrap. This came together quickly and were so pretty — it felt like we had a special meal even though it was a work night and we were completely pressed for time. We will definitely be adding this to our weekly rotation.

  18. Diane G Callahan says

    Hi Dana,
    I’ve tried many of your recipes and am a huge fan and follower! Also I am a gigantic fan of collard greens, especially as a wrapper, which I have tried myself, but with steamed and softened leaves. I want to try these with the raw veggies, but how the heck do you keep them from unrolling? And that stem is too chewy for me.
    Just wondering if there’s any tips/tricks to these being hand held.

  19. Robyn Gray says

    My family loved this veggie loaded delight! The bright colors and crunchy textures were a welcome respite from the bleak snowy weather we are experiencing. In an effort to emulate one of our favorite collard rolls from a local restaurant, I omitted the tofu and added slivers of mango. A great base recipe to work with and modify to taste and available ingredients.

  20. Cyndi K says

    These are delicious! Everyone enjoyed them, including my tofu averse son :) They keep well, so when I make a batch, I have leftovers for work lunches – major bonus!

  21. Michelle says

    As always, Dana, this was fabulous! Easy to make, beautiful, healthy, and delicious! I cut down the recipe a bit and it made 4 perfect lunch-sized portions… and my colleagues have all commented on how wonderful it looks! I used peanut butter instead of sunflower seed butter and it was great.

  22. Tonia says

    This were so amazing that we ate them 2 nights in a row. They keep very well in the refrigerator. Actually I’m craving them again tonight. This will be in heavy rotation on our weekly dinner menu.

    I can’t say this enough – every recipe we try of yours we love. Alyways becomes our newest favorite.

  23. Jen @ says

    These look amazing! I love fresh spring rolls and have had collard wraps on my to do (and to eat!) list for way too long. Although, I often find the collards in my local health food store don’t look that great, do you think chard leaves would work?

    I also haven’t been much of a fan of sun butter in the past, but I had a jar in the pantry and recently made a dip similar to yours and now I’m sold, loving sun butter, will give your recipe a try too.

    And lastly, I love your tofu tip! I usually cook my tofu really simply in a pan with some coconut oil and flaked sea salt (super yummy), but sometimes there just isn’t a lot of time and if I can skip a step I’m all for it, definitely going to try rolling my tofu in soy sauce and sesame seeds, sounds delicious.

  24. Morgan Weiner says

    I made these and I was a little nervous because I like health but not things that taste too healthy. I was worried the collard greens might be too aggressive but they weren’t.

    I ended up subbing chix for tofu (I don’t do processed soy), adding mint, nixing sprouts and added a ton more chili paste and did the sauce with almond butter instead of sunflower. It was so tasty and great.

    Thanks for the recipe and inspiration. And for teaching me that collard greens raw are delicious!


  25. Carly says

    I made these last night using Almond Butter since I could not find a store in my area that carried Sunflower seed butter… still turned out delicious! ╭(◔ ◡ ◔)/ I have leftover of the same prepped vegetables that I can use to make more tomorrow. The Pro Tip for Tofu was the first time I ever enjoyed it uncooked. What a fantastic Tip! Shared this dish at lunch today and it was loved -`ღ´- -`ღ´-

  26. Hannah says

    I made these in addition to the coconut curried greens, and both are perfect for lunches throughout the week! I’m avoiding peanuts, so in place of the PB I used a mixture of almond butter and tahini. It is delicious. Thank you for the wonderful recipes Dana!

  27. meg says

    Made these 3x already!!!!!
    These were great. So many veggies is a such a small, beautiful package.
    A TIP: I stemmed + steamed the collards before rolling though.
    I can’t stand to eat raw collards.

  28. Scarlett says

    Yum, so fresh! I love all these brightly coloured veggies to start the new year off right! I used cilantro in place of basil, added chopped cucumber, and made the dipping sauce with peanut butter. Can’t wait to try them with basil! Thanks for this great recipe!

  29. Meghan says

    I made this recipe last night and already feel pretty strongly that these need to be rolled up every week for my snacking pleasure. I love that they have a wide variety of veggies in one easy bite, they’re basically a nutritional powerhouse in one tasty little roll.

    Also, for anyone reading who is allergic to soy, these are super delicious without the tofu. I actually didn’t have bean sprouts either, but whatever you do, don’t skip the basil :)

  30. Maria says

    These look amazing!! I love spring-rolls. (And lunches that keep for days!!!!) This dipping sauce looks to die for also! Although I have to admit, I have never used sunflower seed butter. Excited to give it a go, but I assume almond butter would be a mild enough flavor to also work?

  31. Lena says

    Well first i want to say how much i appreciate you posting so frequently. I check your page every day and most of the time it is the highlight of my day. You guys must work so hard and have helped me discover my burning passion for cooking. So thank you so much for all you do! i havent made these (yet) but this post inspired me to sign up for a local CSA because local collard greens are so plentiful here and these wraps look amazing and i loooove sunbutter!

  32. Sophie says

    These are so pretty! The prep was quick and easy and they turned out delicious and filling. I especially love the sauce :) Happy to have these in the fridge to snack on for the next few days. Thanks for another great recipe!

  33. Priyanka | The Last Cookie says

    These rolls are so vibrant and pretty! Also, I love the sound of that sunbutter dipping sauce.

  34. Sarah | Well and Full says

    Maybe if I had eaten more food like these spring rolls during the holiday season, I wouldn’t have this stomach bug right now :| Well, here’s to making better choices in 2017!!

  35. Celeste | The Whole Serving says

    Talk about eating the rainbow, this is the perfect dish for anyone wanting or needing to eat a rainbow of colors to clean up their diet. Absolutely beautiful.

  36. LaVonne Ray says

    I am craving a Vegan Pho broth. I have recently found Rapunzel vegetable bouillon on Amazon. I have tried both Vegetable Bouillon with Herbs and the Vegetable Bouillon with no Salt added. The are delicious! I had various things to make a Pho broth. I don’t have it just right, and wondered if you have made a Pho broth and I could get the recipe.
    I make the broth and then have additions for each person to choose to add. What do you do?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Hmm tempeh or sautéed mushrooms perhaps? I haven’t tried it but if you do, let me know how it goes! Happy cooking!

    • Tonia says

      Hemp tofu! It is sooo delicious.

      I’m allergic to soy and discovered hemp tofu a few months ago. Life changing. So good. I buy it at Whole Foods. Btw, I have never been able to find the plain flavored and just use the paprika or basil flavored hemp tofu. It has made a wonderful substitute for all my favorite tofu dishes i could no longer eat.

      • Noelle says

        Thanks for the tip! I steer clear of soy (thyroid issues), but actually miss tofu! I didn’t know where to get the hemp tofu I’d heard about. :)

  37. Susan Shores says

    I can’t get this recipe to print. My iPad says the website is having trouble loading. Has anyone else had trouble? Thanks, susan

  38. Cherie says

    I’m fairly new to your blog and I must say that I just love your recipes – and your presentation.
    They look great! I can’t wait to try them. Because they are so appealing, they will add variety and be a nice change to getting my children to eat their veggies! Thanks for sharing!

  39. Joelle Brouet says

    Forgot to add that I thank you for the sauce recipe because I can never get that right! Will try yours as it sounds just right.

  40. Joelle Brouet says

    This is my first time on your site and this recipe happens to be one of my favorite I make at least once a week (pretty much exactly like yours but I lightly bake my tofu in coconut oil with curry powder). For those who have not tried this yet, it is so good! I crave this all the time.

  41. nursermk says

    I’m a fan of all your various spring rolls, so satisfying and filling without making me sluggish–and your sauces are flavorful so a little goes a long way! I have a couple of questions in general for these rolls. I have never been able to find the BROWN rice wrappers you mentioned in your Pad Thai rolls, so if anyone has a source I would appreciate the info. Also, I see the rolls in the stores for sale in the deli/fresh meal section but if I try to do them ahead of time (for a work lunch, etc.,) they get gloppy and sticky and fall apart. Any tricks for keeping them for a few hours so I can have them for lunch? I am an ICU nurse working 12 hour shifts so I have to plan ahead for my meals. Thank you, Cheers, and Happy New Year!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The beautiful thing about these rolls is they don’t get sticky and actually stay in the fridge very well for a few days! As for traditional spring rolls, I don’t usually have luck with them lasting more than 2-3 days. They’re best when fresh. And to keep them from sticking together, wrap individually in parchment or plastic wrap!

      • nursermk says

        Thanks Dana, if I come across some decent looking Collards I will give this a try but do love the rice wrappers and will try your tip next time I make them–just wondered how they keep them from turning so sticky and fragile at the grocery store meal counter since they are not wrapped?

  42. Sammy says

    Looks great! A different take on your rice wrapper spring rolls which we love!

    Unrelated cookbook question- for the Harissa pasta recipe, do you blend the almonds with the skins on, or blanch them first? Worried blending unsoaked almonds with skins on will add gritty texture or bitter flavor, so I just wanted to confirm before making this for guests tonight. Thanks!

  43. Natalie says

    I just LOVE the colors of this dish!!! Absolutely beautiful and I’m sure it tastes as good as it looks. Gonna try it soon :)