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Two whole Green Fresh Rolls and two cut fresh rolls on a white plate garnished with cilantro and julienned vegetables with two sauces in bowls on the side

Green Fresh Rolls with Two Sauces

Tammy Circeo
A gluten-free, grain-free, soy-free, and sugar-free option for fresh rolls! Note that it's only gluten-free if you use tamari sauce in place of soy sauce and it's only gluten-free AND soy-free if you use coconut aminos in place of soy sauce. 
5 from 1 vote
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Ingredients
  

PEANUT (almond) SAUCE

  • ¼ cup almond butter or peanut, if you're not concerned about allergies
  • 1 Tablespoon hoisin sauce You can find gluten-free hoisin, but not soy-free. 
  • 2 teaspoons coconut aminos or tamari, or soy sauce
  • 1 clove of garlic minced
  • 1 teaspoon chile garlic sauce
  • 1-2 Tablespoons of warm water or more as needed to thin the sauce
  • Mix everything together and stir till smooth.

VINEGAR DIPPING SAUCE

  • 1 Tablespoon coconut palm sugar
  • 2 teaspoons water
  • ¼ cup apple cider vinegar
  • 1 teaspoon chili sauce
  • 1 Tablespoon lime juice
  • 1 teaspoon fish sauce Red Boat brand is best!
  • 1 Tablespoon finely shredded carrot
  • 1 scallion thinly sliced
  • Mix all ingredients together and set aside while you make the rolls.

GREEN FRESH ROLLS

  • 1 bunch of collard greens usually 10-12 leaves
  • 1 large carrot peeled and julienned
  • 1 large cucumber julienned
  • ½ of a red pepper julienned
  • 1 avocado sliced (optional)
  • fresh cilantro mint, and basil (any one or combination of these)
  • 20 medium cooked shrimp cooled, peeled, and sliced in half lengthwise (or salad shrimp)

Instructions
 

  • Prepare the dipping sauces.
  • Cut any long stems off of the collard greens. Bring a large pot of salted water to a boil. While you're waiting on it to boil, prepare a large bowl with cold water and plenty of ice. Add the greens to the boiling water and leave them in the water for three minutes. Immediately plunge them into the ice water and leave them there for three minutes. Lay paper towels or dish towels out and place each leaf flat on the towels. Put another towel on top and press carefully to dry the leaves.
  • Lay a single collard green leaf on your workspace, and place a few sticks of carrots, cucumber, red pepper, and avocado (if using) in the middle of the leaf. Sprinkle on the herbs, then arrange the shrimp on top. Be careful to not be too greedy with the amounts because you want to be able to roll the leaf without it bursting!
  • Starting at the root end of the leaf, fold it up over the filling. Then fold the side that's closest to you over, bring in the opposite side and keep rolling tightly, tucking in the filling as you go, if necessary.
  • Cut in half, arrange on a serving plate, and serve with the dipping sauces.
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