Green Fresh Rolls With 2 Sauces
At dinner at well-known restaurant in Seattle, I ordered a duck entree and it was accompanied by a fresh roll … wrapped not in a traditional rice wrapper and with no rice noodles included, but wrapped in a collard green leaf and filled with vegetables. A GREEN fresh roll! Brilliant!
Do you enjoy Asian food? It's one of my favorite cuisines although there are many ingredients that I try to avoid on a daily basis to better support my thyroid, the whole endocrine system, and my blood sugar levels … like soy sauce and sugar ... which Asian food relies heavily on! It's so delicious, though, and I thought I should be able to at least enjoy it at home substituting ingredients that I tolerate better.
So I decided to recreate that fresh roll at home. Here's what I came up with.
The "green" is collard greens. They are large and sturdy and just right for these rolls. Blanch them quickly to get them pliable, then lay them out on towels to dry.
Prepare the carrots, red peppers, and cucumbers by cutting them in a julienne. While you're at it, go ahead and chop up some basil, cilantro, and mint.
It's time to roll up now … so lay out a collard green leaf, put a bit of each vegetable and herbs on it. You can always add boiled shrimp as I did and as I advise. Use two large ones cut in half horizontally or use about six salad shrimps.
Now it's time to fold it … start at the root side and fold it up. Then starting at the side closest to you, fold it over the julienned vegetables and shrimp, if using. Tuck it in tight as you would a burrito … assuming you've ever rolled one of those! Tuck in the other end … (using both hands preferably, but I'm also the photographer so it's a one-handed deal!)
Et Voila! All that's left to do is quickly mix up some sauce!
Typically, fresh rolls are served with peanut sauce so I made one using almond butter instead and substituting coconut palm sugar for the sweetener and coconut aminos for the soy sauce. The other sauce is a vinegar sauce with a little quick of spice and scallions.
Green Fresh Rolls With 2 Sauces
Recipe details
- 12 Rolls
- Prep time: 30 Minutes Cook time: 5 Minutes Total time: 35 min
Comments
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You did a great job of explaining the steps of preparation. The how to’s were just right. You encouraged me as if we partners in preparation. The way you “sold” the recipe made me want to run down to Publix and get the veggies. All in all this might have been the best recipe post I’ve read. Seriously. You done good, chef.
I liked the basic roll idea of this recipe as a fun alternative to a salad side. I don't eat shrimp, so it was all veggie roll. I was too lazy to make the sauces, but dipping the rolls in a pot sticker sauce I already had tasted fine. The rolls were crunchy and filling for little fat and calories.