Mango-Avo Spring Rolls w/ Collard Wraps and Peanut Sauce

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Serves 4-6

Peanut Sauce

6 tbsp natural peanut butter

1/4 cup lime juice

2 tsp. soy sauce

1 tsp. Thai red curry paste 

1 tsp. toasted sesame oil (optional)

Spring Rolls

1 bunch collard greens, about 8 small-medium leaves

2 mangos, peeled and sliced

1 red bell pepper, thinly sliced vertically

1 cup julienne sliced carrots

1-2 large avocados, peeled and sliced

Fresh cilantro (or mint, or basil) 

  1. Stir together all peanut sauce ingredients together in a medium bowl. Add some water to thin to desired consistency Set aside. 

  2. Cut away the collard stems, and shave the spines, being careful not to poke holes in the leaves.

  3. Lay collard greens out on a flat surface, and place mango, bell pepper, carrots, avocado, and fresh cilantro on top. Fold the sides of the leaf over your filling, and then fold one end over that, and roll as tightly as possible (like you’re folding a burrito).

  4. Repeat with remaining rolls and serve with peanut sauce. 

Ben Mastracco