Green Fresh Rolls With 2 Sauces

Tammy | Chez Nous
by Tammy | Chez Nous
12 Rolls
35 min

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
Show Nutrition Info
Hide Nutrition Info
  • 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.
  • 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.
  • 1 bunch of collard greens usually 10-12 leaves
  • 1 large carrot peeled and julienned
  • 1 large cucumber julienned
  • 1/2 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)

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.
Tammy | Chez Nous
Want more details about this and other recipes? Check out more here!
  • Maggie Streib Maggie Streib on Jan 07, 2021

    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.

    • Tammy | Chez Nous Tammy | Chez Nous on Jan 08, 2021

      Well, aren't you kind? Thank you. The post on my website has even more photos of the folding process in case you need more help with that... it can be tricky! Thanks again!

  • Ruth11 Ruth11 on Jan 07, 2021

    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.

    • Tammy | Chez Nous Tammy | Chez Nous on Jan 08, 2021

      I'm so glad you tried it, Ruth! I'm sure your pot sticker sauce was awesome with them.