A carb friendly alternative to my favorite summer rolls - served with a peanut sauce. Perfect for a light lunch or snack.
Peanut Sauce
- 1/2 c natural peanut butter
- 2 tbsp low sodium tamari
- 1 tbsp rice wine vinegar
- 2 tbsp honey
- 1/2 tsp chili powder
- 1 lime, juiced
- 3 garlic cloves, grated
- 1 tbsp ginger, grated
- warm water to thin out
Jerk Shrimp
- 2 tbsp olive oil
- 1/2 lb u15 shrimp, peeled and deveined
- 1 tbsp salt free jerk spice blend
- sea salt to taste
Collard Green Summer Rolls
- 4-6 large collard green leaves, stem removed
- 1 large English cucumber, julienned lengthwise
- 1 avocado, thinly sliced
- 1 small handful of cilantro
- A couple of mint leaves
- 1 green scallion, thinly sliced
- 1 lime, cut into wedges
- Crushed peanuts or pistachios for garnish
Equipment
- skillet
- small pot
- medium mixing bowl
- small mixing bowl
- cutting board
- measuring cups & spoons
- whisk
- knife
To make the Peanut Sauce:
- In a small mixing bowl, whisk together all of the ingredients to combine. Add a bit of warm water to thin out to desired consistency if necessary. Set aside.
To make the Jerk Shrimp:
- In a medium mixing bowl, add shrimp, olive oil, jerk spice blend, sea salt, and olive oil. Stir to combine and completely coat the shrimp. Set aside.
- Heat a skillet over medium high heat. Add shrimp and cook for approximately 2 minutes on each side - depending on the size of the shrimp. Set aside.
To assemble the Collard Green Summer Roll:
- Heat a small pot of water to boil and add collard green leaves to blanch for approximately 30 seconds- just enough to become pliable and bright green.
- Remove immediately and dry with paper towels, lay flat.
- Lay one collard green leaf, stem side up.
- Begin to add the ingredients, starting with: avocado, cucumber, herbs, scallions, and jerk shrimp.
- Fold over sides of collard green and begin to roll away from you.
- Repeat until you have 4-6 rolls prepared.
- Garnish with crushed peanuts or pistachios and serve with dipping sauce.