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–+ servings
Spicy Thai Peanut Salad Rolls and Dipping Sauce.

Vegan Collard Green Wraps Recipe (with Spicy Peanut Dipping Sauce)

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
Author: Tracy Halasz

Ingredients

  • 2-4 servings vermicelli or soba noodles, cooked

Lettuce Wrap Filling

  • 1 red pepper, cut into thin strips
  • 1-2 carrots, julienne or cut into thin strips
  • 1-3 Persian cucumbers, cut into strips
  • 1 avocado, cut into long slices
  • 2-4 green onions, cut lengthwise (green part)
  • ¼ head purple cabbage, shredded
  • 1 cup bean sprouts or microgreens
  • ¼ cup cilantro, Thai basil and/or mint, chopped
  • large collard leaf or other sturdy leafy green or lettuce cup

Spicy Peanut Dipping Sauce

  • ⅓ cup peanut butter, runny
  • 3-4 tablespoons soy sauce (tamari)
  • 2 teaspoons maple syrup
  • 1 teaspoon sesame oil (skip if oil free)
  • 2 tablespoons lime juice
  • 1 medium clove garlic, minced
  • ½ - 1" piece fresh ginger, grated
  • 2+ tablespoons sriracha sauce
  • 1-2 tablespoons water (for thinning)

Garnish

  • ½ cup peanuts, chopped
  • 1 pinch hot pepper flakes

Instructions

Vegetable and Noodle Prep

  • Cook noodles as per package directions and set aside.
  • Cut and slice all vegetables - julienne or slice into sticks.
  • Chop fresh mint, cilantro, and/or Thai basil.
  • Place small piles of the vegetables, noodles, and fresh herbs across the grain of a sturdy collard green (or similar - butter lettuce, romaine, leafy green).
  • Gently roll the collard around the vegetables and noodles tucking the sides in as you roll (like a burrito). Place seam side down on a plate until ready to serve.
  • Cut the roll in half.
  • Or place noodles and vegetables in large lettuce cup (iceberg lettuce).
  • Drizzle with peanut sauce and garnish with added chopped peanuts and hot pepper flakes as desired.

Spicy Peanut Dipping Sauce

  • Place all ingredients (except water) for the peanut sauce in a blender and mix until smooth. Or just whisk together in a bowl.
  • Ginger (sub ¼ - ½ tsp ground ginger if no fresh). But fresh is best if available!!
  • Taste and adjust ingredients to personal taste.
  • Add water 1 teaspoon at a time to thin if needed for drizzling instead of dipping.

Notes

These collard wraps are very versatile - use a variety of crunchy, colorful vegetables. As well use any rice, vermicelli or soba noodles.
For a wrap, choose a large, flat collard or romaine type leaf without tears or holes. If making a lettuce cup, choose a head of butter lettuce or iceberg type lettuce with large, sturdy leaves.
Noodle Bowl Option: If you don't have a large leafy green, serve this meal as a Buddha bowl over noodles or rice and drizzle the peanut ginger sauce over top. Super easy and delicious!!!
Optional Filling: Leftover tofu slabs in the fridge? Cut them into strips and add to the filling for extra texture, protein, and yummy flavor.
Meal Prep / Make Ahead: The peanut sauce will store in the refrigerator for a week with no loss of flavor or texture*. Cut the vegetables and prepare the noodles (rice) and store in separate containers for quick lunches or dinners throughout the week. The avocado is best if sliced right before serving.
*Stir in a teaspoonful or two of water to chilled peanut ginger sauce to thin if necessary.