I’ve always been a huge fan of salad rolls but had never ventured into the collard wrap department. This is definitely going into the rotation of favorites. The carrot sauce is loaded with flavor from the ginger and rice vinegar and goes so well with avocados. I loaded them up with fresh herbs, edamame, julienned daikon and cashews. Feel free to experiment with other ingredients, sliced red pepper, radish sprouts and tofu would all be great additions.
The secret to rolling the wraps is to trim down the tough stalk that runs through the center of the collards. If you leave it like it is you are going to have a hard time wrapping it without tearing. Once you remove the fibrous stem you can just fold in the side and roll it up like a burrito or even more simply fold it like a taco and enjoy!
Asian carrot collard wraps:
For the carrot sauce:
- 3 medium carrots, peeled
- 1/4 red onion
- 1 small clove of garlic
- 1-inch piece of ginger, peeled and grated
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons white miso
- 2 tablespoons water
- 2 tablespoons canola or neutral flavored oil
for the wraps:
- 4 collard leaves
- carrot sauce
- 1 cup julienned daikon radish
- 1/2 cup enoki mushrooms or sliced mushroom of your choice
- 1 cup cooked and shelled edamame
- 1/2 avocado
- 1/4 cup fresh mint, basil or cilantro
- 1 tablespoon black and white sesame seeds
- 2 tablespoons chopped cashews
Combine the carrot, onion, garlic, ginger, rice vinegar, sesame oil, water and canola oil in a food processor or blender and process until smooth.
Trim the tough inner stem lengthwise so that the collard will be easier to wrap. Place 2 tablespoons of the carrot mixture on the bottom and then layer on the daikon, mushrooms, edamame, avocado and herbs. Sprinkle with the sesame seeds and cashews and serve.