Recipe Station

Here's everything you need to make these mouthwatering spring rolls. We like to add some extra flavor to our tofu by brushing a little soy sauce or tamari sauce on it, or rolling it in sesame seeds.

Ingredients to Gather

For the Spring Rolls:

10 ounces (283 g) extra-firm tofu* (optional to brush with tamari + roll in sesame seeds)
1 bundle collard greens (11-12 large collards)
1 small red bell pepper, thinly sliced vertically
1 1/2 cups (50 g) bean sprouts
1 cup (70 g) packed basil
1 cup (90 g) finely sliced red (purple) cabbage
3 whole carrots, peeled and very finely chopped (I used my mandolin with the medium blade teeth)

For the Sauce:

1/3 cup (85 g) creamy unsalted sunflower seed butter
1 1/2 -2 Tbsp (20-30 ml) tamari (or soy sauce if not GF)
2-3 Tbsp (30-45 ml) maple syrup (to taste)
1/2 lime, juiced (~2 Tbsp or 30 ml)
1/2 tsp chili garlic sauce, 1 thai red chili minced, or 1/4 tsp red pepper flake
Hot water to thin

Directions to Follow

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.
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. 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.

Next, lay the spring roll down on a serving platter with the seam side down, and continue this process until you've used all of the filling materials. This should result in 11 or 12 spring rolls.

And you're done! You can serve these spring rolls whole, or cut them in half and lay them out on a serving platter or in a serving bowl along with the dipping sauce. Delicious!

Article Source: Minimalist Baker