Rainbow Roll-Ups

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 
• 1/4 cup rice vinegar
• 1/4 cup water
• 2 tablespoons honey
• 1 clove garlic

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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. 
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.