rainbow collard green spring rolls with shrimp {paleo}

Ohh hey nice weather! I’m looking at YOU! The sun is here (hopefully to stay!), summer is just around the corner, and we’re eating alllll the crunchy, spicy, SUPER YUMMY rainbow collard green spring rolls with shrimp.

Ya with me?!

Tangled crunchy veggies. Perfectly pan seared shrimp. Spicy mayo, avocado, or both! A salty and slightly tangy dipping sauce to go with it. Yes yes and yes.

Every time I eat collard green wraps I always feel this major blast from the past – memories of collard wraps filled with greens and sliced fresh veggies, salads, cashew “cheese”, sprouted seed crackers and a dehydrator running 24/7 in our little apartment run through my head.

You see, shortly after starting college I started eating a vegetarian diet, which quickly transitioned to eating vegan, which then led me down the exploratory path of eating a 100% raw vegan diet. It lasted just shy of a month, after which I realized it wasn’t exaaactly the right fit.

But since every experience gives us the opportunity to learn something about ourselves or the world we live in, I did gain some really valuable skills in preparing and incorporating raw foods into my every day eating habits.

And with that little side note, let’s jump right into talking about…

collard greens spring rolls!

And why I loooooove them.

A collard green wrap is a single collard green leaf, stem and spine trimmed, blanched or lightly steamed, until bright green in color and cooked just enough to be pliable, but not so much that the fibrous part of the plant starts to break down and disintegrate. That way they’re sturdy enough to hold up to being filled, wrapped, and tucked away in the fridge for weekday lunches or as an excellent travel meal.

Which we all need more of sometimes.

And man do I worship them. You can fill them with just about anything you can think of – everything from turkey, avocado and cream cheese to a more veg heavy recipe like this one we’re talking about today.

Sooo why not start with these rainbow collard green spring rolls with shrimp?!

They’re the perfect hand-held lunch, dinner or snack that packs in tons of flavor in a small package. Keepin’ us satisfied on the go cuz life can be busy but the deliciousness of the food we eat doesn’t have to be sacrificed!

so what’s inside and how do I assemble them?

You can choose whatever veggies you like and/or have on hand and just run with the recipe! I went with the rainbow variety, of course 😉

These beauties here are loaded with:

• sliced red pepper
• shredded purple cabbage (another cruciferous vegetable!)
• cucumber matchsticks
• shredded romaine lettuce
• shaved carrot ribbons
• thinly sliced red onion
• a variety of fresh herbs (I used cilantro and mint)
• pan seared seasoned shrimp
• spicy mayo (or avocado! or both?)

All these ingredients get layered onto your bright green, blanched collard green and rolled up like you would any other wrap or tortilla. Tuck in those sides as you roll and you’ve totally reached collard green spring roll expert level STATUS!

Boom. Something to be proud about 🙂

did you make this recipe? I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to instagram and tag me for a chance to be featured in my insta stories! @nyssaskitchen and use the hashtag #nyssaskitchen! xo 

rainbow collard green spring rolls with shrimp {paleo}

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Nyssa Tanner
• Total Time: 45 minutes
• Yield: 8 pieces 1x

Print Recipe

Pin Recipe

Description

Rainbow collard green spring rolls with shrimp! Layers of tangled crunchy veggies, perfectly pan seared shrimp, spicy mayo, all tucked inside some SUPER YUMMY collard green wraps!

---

Ingredients

Scale 1x2x3x

for the wraps

• 1 bunch of collard greens, about 8 large leaves (double that amount if your leaves are pretty small, as you may need to layer 2 for one wrap)
• 1/2 lb raw white shrimp, peeled and de-veined
• 1/2 tsp salt
• 1 tsp coconut sugar
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 1/2 tbsp avocado oil
• 1 cup shredded romaine lettuce
• 1 cup shredded purple cabbage
• 1 carrot, peeled and shaved into ribbons
• 1/2 a large cucumber, seeded and cut into matchsticks
• 1 small red pepper cut into matchsticks
• 1/4 cup thinly sliced red onion
• a handful of fresh herbs (I used mint and cilantro)
• sesame seeds

spicy mayo

• 3 tbsp high quality mayonnaise
• 1 tsp asian hot sauce
• can substitute (or add!) avocado

dipping sauce

• 2 tbsp coconut aminos
• 1 tbsp coconut vinegar (or another vinegar – white or rice vinegar would work best as a substitute)
• juice of 1 lime
• 1/2 tsp sesame oil
• chili flakes
• sesame seeds

Cook Mode Prevent your screen from going dark

---

Instructions

for the wraps

1. Prepare all the vegetables and herbs for the rolls and set aside.
2. Wash and dry shrimp thoroughly. Place in a large bowl and toss to coat evenly with salt, pepper, coconut sugar and garlic powder.
3. Heat a large saute pan to medium high with 1 tbsp avocado oil.
4. When pan starts to smoke add shrimp and cook, allowing to brown before flipping, until cooked through and just starting to char.
5. Set shrimp aside to cool on a plate.
6. While shrimp are cooling, prepare the collard wraps.
7. Cut away the stem, and trim the spine, without cutting through the leaf.
8. Bring a large sauce pan of water to boil and prepare a bowl or a shallow dish with ice water next to the stove, and a plate with some kitchen towels.
9. When water is boiling, reduce to a simmer, and submerge leaves, one at a time, for about 30-45 seconds (depending on how thick they are). Be careful not to overcook, as they will get too soft to work with.
10. When each leaf is done, dip it into the ice water for at least 10 seconds to stop the cooking, move to the plate and pat dry with kitchen towels.
11. After collard greens are ready and shrimp has cooled, cut the shrimp in half so they’re not so thick.

dipping sauce and spicy mayo

1. In a small bowl whisk together the coconut aminos, coconut vinegar, lime juice, sesame oil, a few sesame seeds and a pinch of chili flakes. Set aside.
2. In a seperate small bowl stir together mayonnaise with hot sauce, adjusting the amount of hot sauce to fit your taste!

assembly

1. Lay a collard green out on a flat surface.
2. Spread a bit of spicy mayo (or avocado) just a little ways back from the center (toward you) of the leaf.
3. Place a little bit of each filling ingredient on top of the mayo – lettuce, purple cabbage, carrots, cucumber, peppers, shrimp, red onion, fresh herbs and a sprinkle of sesame seeds. If one leaf seems like it will be too small, you can layer two for more surface area.
4. Fold the sides of the leaf over your filling ingredients, and then the back piece (closest to you), over the top of that.
5. Roll the collard green around the filling using your fingers to keep the sides tucked in just like you would roll a burrito.
6. Done! Set aside and repeat with remaining leaves and filling.
7. When ready to serve, cut in half and serve with dipping sauce.

• Prep Time: 35 min
• Cook Time: 10 min