Ingredients
For the Rolls:
10 collard green leaf
1 large red bell pepper (cut into matchsticks)
1 small carrots (shredded using a mandolin or thinly sliced)
5 oz cooked chicken breast (thinly sliced)
1 cucumber (cut into matchsticks)
a handful of fresh spinach leaves
5 oz rice noodles
Spicy Peanut Butter Sauce:
2 tablespoons peanut butter
1/2 cup hoisin sauce
1/2 cup water
1 tablespoon sugar
1/2 teaspoon sriracha sauce
Instructions
Sauce: In a small saucepan over low heat, combine all sauce ingredients and stir until smooth. Transfer to serving bowl and top off with crushed cashews or peanuts.
Trim the collard green leaf to make it easier to roll. Arrange your filling on the collard leaf. Fold the bottom over the filling and use your fingers to hold them tightly together. Fold both sides over to seal, then roll until completely seal. Use toothpick to keep them tightly closed.
Repeat until all filling are used.
Store left over in the fridge for up to 2 days. But best when fresh. Enjoy!
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