Finally spring is here after the long rainy cold winter we had this year, its nice to shed the jackets and feel the warm sun on the skin. The good news is the California draught is finally over filling up all most all the reservoirs says our local news. Because come June it will be in the 100s and we”ll be back to complaining about the weather.
Look for large collard leaves without holes or tears.
The essence of spring salad rolls is fresh crunchy veggies and a delicious dipping sauce. There is no set combination of veggies that go into a spring roll, however some ingredients work really well together. Herbs, thinly shredded cabbage, carrots, peppers, beansprouts, a little fruit are always delicious. Use your imagination and experiment with different combination. This recipe is sort of classic, the crispy tofu with crunchy veggies and savory dipping sauce makes it a delicious and healthy appetizer or light lunch.
Collard Green Wraps with Miso tahini sauce
Ingredients
- 6 large collard greens leaves
- 1/2- 1 block House Foods firm or extra firm organic tofu, 8-10 oz, cut into sticks
- 1 cup grated carrots
- 1 cup about 1/4 medium red shredded cabbage
- 1 cup bean sprouts
- 1/2 medium yellow/ red pepper or asparagus
- 1 cup pea shoots or watercress, or baby greens like spinach
- handful of fresh herbs: cilantro, thai basil, mint
To serve miso tahini sauce
- 1/4 cup tahini
- 1- 1/2 tablespoon white miso
- 1 inch finely grated ginger
- a few chili flakes optional but nice
- juice of 1 lemon
- 1 teaspoon tamari, use depending on the amount of miso
- up to 1/4 cup water or more depending on how thin you like it
- In a medium size bowl, combine all ingredients adding the water in small increments until desired consistency is needed. Alternatively blend in a food processor. Taste and adjust the flavor as needed serve as desired.
- Use less water if using for dipping sauce and more water as a salad dressing.
Instructions For the Rolls
- Bring a large pot of water to a boil and leave it to simmer.
- While the water is heating, grate the carrots, shred the cabbage.
- Now dip the collard greens in the water, stem side first and blanch for 30-60 seconds, or until stems are soft. Using tongs, turn so all parts of the leaves are blanched and pliable enough to roll.
- Pull them form the water using the tongs, shake off the water in the sink and place on a large board. I like to shave off the stem gently little by little to make it even as the leaf. This helps in rolling easily.
- To make the crispy tofu, pat dry an 8 ounce block of extra firm tofu and cut it into ½ inch sticks. Place in a bowl and toss with ½ teaspoon salt and pepper. Heat 2 tablespoons olive oil in a cast iron skillet, and sear the tofu, on a couple sides, until crispy. Set asideAssemble the collard greens wraps. Place the tofu on the lower middle of the wrap, top with each veggie and herbs. Roll up, tucking the sides in as you go like a burrito.
- Roll up all 6 wraps and place seam them side down.If serving right away, cut in them in half and serve with a drizzle of the miso tahini sauce. Or wrap, without cutting, in a closed container for later. Will stay fresh for two days in the fridge.
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