Rainbow Rolls
Prep time
Total time
Sweet, crunchy, and packed with both flavor and nutrients. A great low carb snack, and perfect for people with food sensitivities. Also a great options for the lunch boxes.
Recipe type: Main, Snack
Cuisine: Vegan, Gluten-Free, Sugar-Free
Serves: Makes 12 large rolls, serves 8-10
  • 1 bunch of collard greens (12 large leaves)
  • 2 red bell peppers, cut into matchsticks
  • 2 yellow bell peppers, cut into matchsticks
  • ½ small red cabbage, thinly sliced
  • 2 ataulfo mangoes, pitted, peeled and thinly sliced
  • 2 avocados, pitted and thinly sliced
  • 2 medium carrots, cut into matchsticks or julienned with a peeler
  • 1 bunch of sweet pea sprouts
  • 1 bunch fresh basil
  • 2 cups hummus, store bought or homemade
Peanut Sauce:
  • ½ cup smooth peanut butter
  • 3 tablespoons tamari
  • ¼ rice wine vinegar
  • 1-2 tablespoons chili-garlic paste (Sambal Oelek)
  • ⅓ cup + 2 tablespoons warm water, divided
  • 1 tablespoons maple syrup (if using unsweetened peanut butter)
To make the rolls:
  1. Wash and dry the collard leaves, trimming the stem to the base of the leaf. Rinsing them under warm water can make them more pliable if the seem a little stiff.
  2. Using a paring knife or vegetable peeler, shave down the stem without removing it completely. You just want to make it pliable and easy to roll.
  3. Spread a couple tablespoons of hummus over the first couple inches of the collard leaf. Apply a dab to the opposite end. This will help hold the wrap closed once it's been rolled up.
  4. Layer your ingredients over the hummus, and roll up tightly, much like making a burrito or wrap.
  5. Cut each roll in half down the center stem and serve with peanut sauce.
  6. Rolls will keep in airtight container, refrigerated for up to 4 days.
To make the peanut sauce:
  1. Add all the ingredients to a small bowl with the exception of the water, and whisk to combine.
  2. Slowly add the the warm water, whisking until the desired consistency is achieved. Depending on how runny your peanut butter was the amount of water required may vary.
Recipe by David D at https://davidd.ca/rainbow-rolls/