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).
*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.