Vegetable Roll-Ups with Peanut Sauce

Rainbow Roll-Ups:
  • carrots, cut into matchsticks
  • cucumbers, cut into matchsticks
  • red cabbage
  • curry hummus
  • cooked rice or quinoa (optional)
  • peanuts and cilantro
  • collard greens (leaf)
Peanut Sauce:
  • 3/4 cup peanut butter
  • 1/4 cup soy sauce (tamari or coconut aminos if gluten free)
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 2 tablespoons honey
  • 1 clove garlic
Curry Hummus

INGREDIENTS

  • 2 14-ounce cans chickpeas, drained and rinsed
  • 1/2 cup coconut milk (more as needed)
  • 1 1/2 tablespoons red curry paste
  • 1 tablespoon curry powder
  • 1 clove garlic
  • 1 teaspoon sea salt

Curry Hummus INSTRUCTIONS

  1. Blend or pulse in a food processor until smooth. Add more coconut oil, olive oil, or water to loosen as needed, depending on how thick you want it. The end!
            I like to add a little squeeze of lime and a pinch of cayenne for extra heat.

           Most curry pastes use shrimp paste, so if you need this to be fully vegetarian or vegan,   
           you gotta make your own curry paste or buy a vegan one.

INSTRUCTIONS

  1. Prep: Trim the stem/spine of the collard leaf – don’t cut it completely off, but just cut it down so that it’s nice and thin and pliable.
  2. Roll: Arrange your fillings on the collard leaf. Fold the ends in and roll from front to back, trying to keep everything in there nice and tight. Watch video for a visual example.
  3. Peanut Sauce: Run all the ingredients through a blender or food processor. Voila!

NOTES

You can steam the collard leaves if you want to make them more pliable. I also found that just running the leaf under hot water or placing hot rice on it was enough to soften it just a little bit.
These aren’t the greatest for making ahead, since the hummus can get a little watery once it sits with the veggies. I recommend prepping everything and then keeping it in the fridge and rolling a fresh one each morning or just before you eat it. They will hold together nicely with toothpicks!
For a completely sugar free version of this recipe, use white distilled vinegar.

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