Collard Green Spring Rolls + Sunflower Butter Dipping Sauce

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! :)

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!

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!

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.

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.

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!

5 stars all the way!!!

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.

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 ;)

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!

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!

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!

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!

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).

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.

Rated it but the page glitched!

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.

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!

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.

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.

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!

Cheers!

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´-

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!

YUM YUM YUM YUM exactly what we needed after a gluttonous december. Thank you

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.

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!

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 :)

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!