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.
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