I’m not sure why I don’t do this all the time, but it helps my collard green (or any green) rolls stay together SO much better when I wrap them with rice paper on the outside.
It creates an extra layer of reinforcement so I can cut them into sushi size pieces and they don’t completely fall apart.
Collard greens are my favorite raw green wrap. Just remember to cut the middle rib out of the leaves so it’s easier to roll. The tighter you can roll it, the better they will hold up.
I cooked quinoa in veggie stock and rolled it with chopped radicchio, bell peppers and cucumber. Made a quick dipping sauce of brown rice syrup, soy sauce and lime juice.
If I’d had a ripe avocado I would have rolled it in there as well…!