Collard Greens Spring Rolls

Filled with black-eyed pea hummus and pan seared carrots, this is for all the veggie loving football fans. Photo by Amanda Rosenblatt.

Serves 20

Ingredients

For dipping sauce

3 cups Bragg Liquid Aminos

1 teaspoon red wine vinegar

1 teaspoon olive oil

2 tablespoons brown sugar

1 tablespoon green onions or chives, chopped

For black-eyed pea hummus

2 (15-ounce) cans black-eyed peas

2 cloves garlic, chopped

1 tablespoon olive oil

1 tablespoon salt

Juice of 1 lemon

For spring rolls

20 large collard leaves

1 head Napa cabbage

1 large onion

2 large carrots

1 tablespoon olive oil

1 tablespoon minced garlic

2 teaspoons salt

1 teaspoon crushed red pepper

Sesame seeds, red pepper, crushed red peppers, for garnish

Instructions

To make dipping sauce: Whisk together all ingredients and store in refrigerator until ready to serve.

To make black-eyed pea hummus: Add all ingredients to food processor and process until smooth.

To make spring rolls: Remove stems from center of collard leaves. Bring a large pot of water to boil and blanch collards until slightly softened. Immediately place leaves in ice water for a few minutes to stop cooking, then dry off.

Cut Napa cabbage, onion and carrots into thin strips. Heat olive oil in a large sauté pan over medium heat. Add vegetables and cook until slightly brown. Add garlic, salt and crushed red pepper. Cook until vegetables are slightly softened, about 5 minutes, then remove from heat.

Lay 1 collard leaf on flat surface. Scoop 1 tablespoon of blackeye hummus and 1 tablespoon of cooked vegetables and place it on the untrimmed end of the leaf. Roll up the collard leaf, folding the sides over the mixture while continuing to roll, like a burrito. Place on a plate, then continue to roll the remaining leaves. Heat a sauté pan or griddle over medium heat. Cook the leaves in batches, turning occasionally, until lightly browned. Serve with dipping sauce and garnishes.