Raw Collard Wrap Springrolls

By Chef: Selene Vakharia
Posted: September 14, 2012


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The best raw food recipes are often the easiest to make! This is a staple recipe because it is SO healthy, involves lots of greens and veggies, and comes together in mere moments. The marinade is a classic blend of ginger, sesame, tamari and lemon juice. It is used to both marinate the mushrooms and also as a dipping sauce for your wraps. You can add in tahini or almond butter to the sauce if you would like a thicker, creamier consistency. 1 large collard leaf will usually yield enough for two smaller wraps once de-stemmed. Create as many wraps as you feel called to make!


  • Collard greens, de-stemmed
  • seaweed
  • shitake mushroom caps, sliced, marinated
  • snow peas, cut into strips
  • carrots, julienned
  • napa cabbage, cut into strips
  • cucumber, cut into strips

Marinade/Dipping Sauce:

  • 1 tbsp ginger, minced
  • 2 cloves garlic, derooted, minced
  • 2 tbsp tamari
  • 2 tbsp lemon juice
  • 2 tbsp sesame oil


1) De-stem your collards and prepare your veggies by thinly slicing into strips

Marinade/Dipping Sauce:

1) Marinate the mushrooms for 15-30 min. Squeeze out excess marinate back into bowl and set marinate aside.

2) Put ingredients in the middle of the collard leaf and roll. Wrap and secure the roll with a strip of seaweed.

Use marinate for dipping. For a richer sauce, add in some nut butter or tahini.