Can collard spring rolls with cashew mustard [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make collard spring rolls with cashew mustard [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is collard spring rolls with cashew mustard [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does collard spring rolls with cashew mustard [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Collard Spring Rolls With Cashew Mustard
[Vegan]

QK By: Quelcy Kogel

Author Bio

I’m Quelcy, the recipe developer, stylist, photographer, and crazy-dog-lady behind With The Grains. With The... Read More

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Collard Spring Rolls With Cashew Mustard [Vegan, Gluten-Free]

6-12

These spring rolls are vibrant, fresh, and super tasty! All the colors of the rainbow are included in one hand-held roll, for a lunch or snack that's as pretty as it is good for you. Tangy-sweet cashew "honey" mustard sauce ties the whole affair together. Delicious!

Ingredients You Need for Collard Spring Rolls With Cashew Mustard [Vegan]

Collard Spring Rolls:

3-4 large, purple sweet potatoes
3-4 tablespoons melted coconut oil
1/4 teaspoon garlic powder
Red pepper flakes (optional)
Salt and pepper
Avocado oil
6 large, organic collard leaves
1-2 cucumbers, sliced
1-2 cups chopped fresh basil
Organic pre-shredded carrots (or grated carrots)
1 organic red pepper, sliced
1-2 ripe avocados, sliced

Cashew Mustard:

1 cup cashews (preferably soaked in water for several hours prior)
1 tablespoon organic avocado oil
1 1/2 tablespoons yellow mustard
1 tablespoon vegan honey or other liquid sweetener
1 teaspoon apple cider vinegar
1-inch chunk of fresh ginger, peeled (or less, to taste)
Water to thin
Salt to taste

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How to Prepare Collard Spring Rolls With Cashew Mustard [Vegan]

To Make the Collard Rolls:

Preheat oven to 425°F.
Lay the sweet potatoes on a roasting tray in a single layer. Drizzle the potatoes with coconut oil, salt and pepper. Roast for 30 to 40 minutes, until tender. Allow to cool.
Combine roasted sweet potatoes, garlic powder and red pepper flakes in a food processor. Pulse until smooth. If the mixture is too thick/clumpy, add avocado oil or additional melted coconut oil, and blend. Add salt and pepper, to taste.
Wash collard leaves under very hot water to render them more malleable. Using a small paring knife, trim the thick vein that runs down the center of the leaf to make it lay flush with the rest of the leaf (careful not to pierce the leaf) Then cut the stem where the leaf starts.
Working one wrap at a time, lay collard leaf with the inside of the leaf facing up and the stem facing towards you. Spread a base of sweet potato mash.
Follow with slices of cucumber, chopped basil, carrots, pepper slices and avocado.
Fold the right and left sides of the leaf inwards, then begin to roll your collard leaf, keeping it tight and tucking in the edges as you go. Secure with two toothpicks* and slice down the center.
Repeat for the remaining wraps and serve with cashew honey mustard.

To Make the Sauce:

Add cashews, oil, mustard, honey, vinegar, and ginger to a food processor. Pulse until combined. If the mixture is too thick, add water until desired smoothness.
Salt to taste.
Enjoy!