I don’t know about where you live, but it was around 100 degrees (38C) most of this week and the humidity was punitive. Making dinner is a game of “how can I avoid using any heat implements?” and that’s where these Thai peanut collard wraps come in.
Unfamiliar with collard wraps? Consider them like a spring roll, but wrapped in a collard green leaf instead of rice paper. They’re a great vehicle for fresh and light fillings, OR as a gluten-free and grain-free alternative to a standard wrap or sandwich. The most common vegan filling is usually hummus; I also tried a delicious version at the farmers’ market recently with falafel, tahini sauce, and veggies! But I wanted to take my collard wraps in a slightly less Mediterranean direction today and this Thai-inspired version was born.
Some people (me) like ’em straight up raw, and other people prefer their collard leaves to be lightly steamed to take away some of the chewiness and bitterness. If you’re not sure where you stand, take a test bite of one of the collard greens in your bunch and see if you don’t mind the taste and texture.
With one leaf per collard wrap, you’re not exactly ingesting a titanic quantity of leafy green vegetables, but it can’t hurt to sneak in a little extra nutrition here and there. The filling of these Thai peanut collard wraps is packed with other veggies too, making for a delicious and nutritious meal.
We absolutely loved taking our leftover collard wraps to work for lunch the next day and I can’t wait to experiment with more filling options to share!
I have a couple of peanut sauce recipes on my site including the one that goes with my baked peanut tofu, but most of the time I honestly just stir together peanut butter, low-sodium soy sauce, lime juice or rice vinegar, chili paste or sriracha, and a touch of sweetener until it tastes right, and then warm water to thin it out. Works like a charm if you don’t mind seasoning to taste! But ya, that garlic peanut sauce is real good too. Either way, it will taste amazing with these collard wraps!
Thai Peanut Collard Wraps
- 12 large collard green leaves (about 1 bunch)
- 1 and 1/2 cups plain hummus (or use spicy hummus and skip the sriracha)
- 1 bunch green onions or scallions finely chopped
- 1 tbsp sriracha (or to taste)
- 1/2 head purple cabbage shredded
- 2 medium carrots peeled and shredded
- 4 medium cucumbers cut into matchsticks
- peanut sauce for dipping (use your favorite)
- Wash the collard greens. Cut off the thick stem pieces protruding past the leaves. Use a paring knife or vegetable peeler to shave down the thicker part of the stem near the base of the leaf. This will make the collard wraps much easier to roll up.
- If you prefer your collard leaves lightly cooked (see notes in my post), bring a pot of water to a boil. Dip each collard leaf into the water for 15 to 30 seconds according to your preference, and then remove and pat dry.
- Stir together the hummus, chopped scallions, and sriracha. Add more sriracha to taste if desired.
- One by one, fill the collard wraps. Take a collard leaf and spread about 2 tablespoons of the hummus mixture onto it. Add small handfuls of shredded carrot, cucumber sticks, and shredded cabbage. Then roll the up the collard wrap like a burrito, tightly rolling it and tucking in the sides while you do so. If needed, you can stick a toothpick through it to keep it rolled up. I find that on a good day, I can simply place them seam side down and they'll stay nicely rolled.
- Repeat until collard leaves are used up. When ready to eat, use a sharp knife to slice each roll in half. Serve cold, with peanut sauce or other dipping sauce of choice.