We eat variations of these wraps on any given day. Wraps are quick and easy to make and fun to eat. Just put your choice on ingredients in the leaf, fold it over, dip it in the sauce and enjoy!
1 head collard greens, washed
1 head Napa cabbage, washed
5 celery stalk, julienned
5 carrot, julienned
1 zucchini, julienned
1 cucumber, julienned
2 avocados, sliced
Fold a collard green leaf in half and cut the vein out, creating two pieces. Place the washed collard green and cabbage leaves on a paper towel to dry.
Place all the vegetables, sliced avocados and sprouts on a platter.
Serve with Sweet Sesame Seed Dipping Sauce, Peanut Dipping Sauce and Marinated mushrooms. Links for recipes below
Time consuming, but the end result is probably the most beautiful food I have seen in my life. I shredded the cabbage and put some in each wrap, and my 'wraps' were half a collard green leaf, rolled with the veggies inside. I used baby carrots, julienned, because they were the perfect size for these little wraps. Mine turned out smaller than the wraps in the picture, but so beautiful, with the dark green leaf and the bright orange carrot--I wrapped a big bunch of them and now they're waiting in the fridge. Toothpicks are really helpful to keep them together. I also tried the Peanut Dipping Sauce---wow--soooo good with these wraps! They remind me of Asian spring rolls!
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