Rainbow Rolls

Total Time: 25 mins

Servings: 4


Ingredients

Rolls

  • 8 large leaves of collard greens, large stems removed

  • 1 mango, finely sliced

  • 1 avocado, finely sliced

  • 90g/1 cup purple cabbage, cut into fine strips

  • ½ cucumber, cut in half and then into fine strips

  • 2 carrots, peeled, cut in half and then into fine strips

  • 1 red pepper, deseeded and cut into fine strips

  • 100g/3.5 oz (approx.) noodles of your choice (eg rice, ribbon, soba etc), cooked according to packet, drained and set aside to cool

  • 100g/3.5 oz (approx.) pre-marinated tofu (we used Taifun smoked), cut into fine strips

Method

  1. Bring a large pot of water to the boil and submerge each collard green leaf individually into the pan for around 30 seconds. Take the leaf out and place it in a bowl of cold water, before laying it on paper towel to dry.

  2. Take a leaf and add a small selection of each of the roll ingredients to the middle. Fold up each end then roll each one tightly (as if you were rolling a wrap). Repeat until all of the leaves have been filled. If you have any filling left over – pop it all in a pitta the next day and enjoy with extra peanut sauce or vegan mayo and sriracha.

  3. Serve with delicious peanut dipping sauce

Peanut Dipping Sauce


Total Time: 5 mins

Servings: 4

Ingredients

  • 6 tbsp peanut butter

  • 2 tbsp rice vinegar

  • ¼ tsp chilli powder

  • 1½ tbsp syrup (eg maple, agave etc)

  • 1½ tbsp soy sauce (Tamari is GF)

  • Juice of ½ lime

  • 60ml/¼ cup water

Method

  1. Add all of the ingredients to a jug then using a fork or whisk, stir vigorously until smooth.

Jade ThorneComment