Spring Rolls made with Collard Greens

Spring Rolls made with Collard Greens

& Peanut Sauce for Dipping

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Spring Rolls made with Collard Greens


I’ve been wanting to make spring rolls for some time now.  I finally did it.  These are fresh, crunchy, with a hint of herbs and dipped in a nice creamy peanut sauce.  You may be thinking – collard greens?  I couldn’t find rice paper at two of the grocery stores that are closest to me .  I looked up several other options and landed on trying to make them with collard greens.  It may take just a little more work but it was worth it.  If you like veggie spring rolls give these a try.   

I chose these veggies to include in these spring rolls, but seriously, anything you like that you can roll up will be perfect.




  • Servings: 4-5
  • Difficulty: Intermediate
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Spring Rolls made with Collard Greens


Quantity depends on how many you want to make

  • Bean sprouts
  • Carrots, cut as sticks as thin as you can
  • Purple Cabbage, sliced thin
  • Red Peppers, sliced thin
  • English Cucumber, cut as sticks as thin as you can
  • Basil, a few for each spring roll
  • Radishes, sliced long ways
  • Collard Greens, about 5 or more per ‘bunch’


Peanut Sauce

  • ½ cup Peanut Butter, creamy
  • 1-2 Garlic Cloves, minced
  • 1 Tbsp Hoisin Sauce
  • 1 Tbsp Rice Vinegar
  • 1/2 tsp Fresh Ginger, finely chopped
  • 1 tsp Toasted Sesame Oil
  • Taste before adding:
  • Honey, drizzle a little at a time
  • 1/3 cup Water, add by tablespoons as needed depending on the consistency you desire
  • Peanuts, finely chopped, if desire for garnish



  • Prep the vegetables.  Sliced thin to make it easier to roll up the rolls
  • Cut the stem off the collard greens.  Very carefully, shave off as much as you can the thick part of the stem that runs down the center of the leaf.  Place the collard greens on a plate and with a damp wet paper towel lay on top to soften up the leaf to help roll up the leaves easier
  • On a flat collard green leaf start layering the vegetables beginning at the lower part of the leaf.   Start with about 2 basil leaves, then a few carrots sticks, red peppers sticks, cucumber sticks, radishes and cabbage.   As tight as you can begin to roll up the leaf, being sure not to tear the leaf.  Lay the side with the edge of the leaf on a plate or bowl.  Roll the rest of the vegetables.  
  • Make the Peanut Sauce.  In a bowl, add all the ingredients, (except the water and honey) and stir together until all combined and smooth.   Slowly add water and stir until you get the consistency you want for dipping.  Taste.  Add honey if needed.  Garnish with chopped peanuts.  
  • Serve.


Enjoy ☺