There is no bigger turn-off in cooking then when a recipe requires you to tediously fill, roll, wrap and repeat.
I have been home alone on very few occasion, but many of those lonely evenings bring on feelings of creativity and cravings of sushi. Like most people on this planet I have never been able to push myself to purchase one of those snazzy bamboo rolling boards which, lets be realistic, i would only use just this once. Or maybe another time to impress people at a party only to undoubtedly fail.
So, after being teased over and over again by homemade fresh rolls, i accepted the challenge and headed across the street to the grocery store. Yes, right across the street. I’m not lazy i promise, i just rarely find myself home alone and tend to dine out quite often. Hence why i’m broke.
I do love to cook though, especially when i know its for someone who will really enjoy my meal. So, who better to cook for than myself ?
The only con to my green wrap expedition is that i really dislike the smell of seaweed. And that awkward crunch that comes with the snack pack versions of this apparently tasty snack i sorta cringe at. I mean, i love sushi, but probably because someone else is preparing it for me. When it came to making my own green wraps i just could not get over how unappealing it was to wrap my fresh veggies in a salty, crunchy, smelly piece of ocean junk. Don’t get me wrong, Nori is super healthy for you because of this and that and this. I just didn’t want it.
My other option was to use rice paper rolls as the wrapper. I don’t mind these silly- looking sliced circles too much so i went ahead and bought them. I have however watched my friends desperately soak these bad boys and proceeded to unsuccessfully roll veggies into them with the end product being a loose, floppy, messy fail. The rice paper rolls currently reside in my highest pantry drawer.
SO, my last minute EUREKA! moment occurred while i walked by my good friend Swiss Chard in the Veg section. Highly influenced by Freshii’s new (overpriced) green wraps, i decided to purchase a bunch of sexi organic collard greens to use as my wrapper.
Whatever other Veggies you can cut into strips. I used:
(Other fun options: sprouts, shrooms, onion, herbs etc)
1/2 tbsp Dijon Mustard
2 tbsp Soya Sauce (or gluten free Tamarin Sauce)
1 tbsp Rice Wine Vinegar
2 tbsp Sesame Oil
Sliced Green Onion
Slice them veggies into thin strips
Boil a pot of water and place your washed collard green leaves, stem cut off, into the boiling water for 1-2 minutes. This is called Steaming. So steam those bad boys
Step 5 (SAUCE):
Mix in all your sauce ingredients except the seeds and the oil. Slowly pour in your oil while mixing. Sprinkle seeds on top!
Roll your leaf with its contents up tight with the help of the paper towel.
Place rolls in the fridge for a few minutes to cool
Take that bamboo rolling aid.