Collard greens have become a favorite substitute for traditional wraps and tortillas—especially for anyone following Whole30 or looking for a fresh, low-carb option. These Whole30 Collard Wrap Spring Rolls are light, colorful, and perfect for summer gatherings. They’re portable, make-ahead friendly, and the tangy, savory “peanut” sauce (made with almond butter and coconut milk) turns ordinary ingredients into something special.
These spring rolls are great for pool parties, packed lunches, or as an appetizer for a casual dinner. Prepare them in advance, keep them chilled, and serve with the sauce for dipping. The combination of shredded poached chicken, crisp vegetables, creamy avocado, and fresh herbs wrapped in blanched collard leaves is both satisfying and refreshing.
Whole30 Collard Green Spring Rolls with “Peanut” Sauce
Serves: 4 Total Time: 45 minutes
About this recipe
This recipe swaps rice paper for hearty collard green leaves to create Whole30-friendly spring rolls. The rolls are filled with shredded poached chicken, crunchy vegetables, herbs, and avocado. A creamy, savory “peanut” sauce—made with almond butter and coconut milk—complements the fresh flavors. Simple techniques like blanching the collards and shredding the chicken make assembly quick and easy.
For the Peanut Sauce
- 3 tbsp Crazy Richard’s Almond Butter
- 1/4 cup full-fat, unsweetened coconut milk
- 1 tbsp coconut aminos
- 1 clove garlic
- 1 tbsp red boat fish sauce
- 1 tbsp lime juice
- 1/2 tsp red curry paste
For the Spring Rolls
- 6 large leaves of collard greens
- 2 boneless, skinless chicken breasts
- 1/2 jalapeño, sliced very thinly (remove seeds after slicing)
- 1/2 avocado, sliced thin
- 1 cup mung bean sprouts
- 1 cup shredded carrots
- 1/2 cucumber, cut into ~2.5 inch strips
- 1/4 red onion, sliced thinly
- 6–8 basil leaves, torn into smaller pieces
- 6–8 mint leaves, torn into smaller pieces
Instructions
To cook and shred the chicken, and make the sauce
- Bring a medium saucepan of water to a gentle boil. Add a pinch of salt and the chicken breasts. Poach the chicken until just cooked through, about 15 minutes depending on size. Remove the chicken and let cool until you can handle it. Use your hands or two forks to shred the chicken into bite-sized pieces. Set aside.
- While the chicken cools, make the “peanut” sauce. Combine the almond butter, coconut milk, coconut aminos, garlic, fish sauce, lime juice, and red curry paste in a food processor or blender. Blend until smooth and creamy. Taste and adjust seasoning if needed—more lime for brightness, more coconut milk for a thinner consistency. Reserve about 1 tablespoon of the sauce to toss with the shredded chicken and keep the rest for dipping.
To prepare the collard greens
- Trim the thick portion of the stem at the base of each collard leaf, and shave or thinly slice the top of the remaining stem so the leaf is easier to roll.
- Working one leaf at a time, submerge the collard in boiling water for about 30 seconds to soften. Remove and immediately plunge into a bowl of ice water or run under cool water to stop the cooking.
- Lay the leaves on paper towels or a clean kitchen towel to absorb excess moisture.
To assemble the spring rolls
- Toss the shredded chicken with 1 tablespoon of the prepared sauce until evenly coated. This seasons the filling and keeps the chicken moist. Reserve the remaining sauce for dipping.
- Place one blanched collard leaf flat on your work surface. In the center of the leaf, arrange a small amount of each filling: a few jalapeño slices, avocado slices, mung bean sprouts, cucumber strips, shredded carrots, a portion of the sauced chicken, thin red onion slices, and a few torn basil and mint leaves. Be careful not to overfill—use modest portions so you can roll the leaf without tearing it.
- Fold the bottom edge up over the filling, then fold in the sides and continue rolling tightly like a burrito. Repeat with the remaining leaves and filling.
- Serve the spring rolls whole or cut in half, with the reserved “peanut” sauce for dipping. Enjoy immediately, or refrigerate covered for up to a day for a make-ahead option.
Tips and variations
- Vegetarian option: swap chicken for thinly sliced baked tofu or marinated roasted sweet potato for a plant-based filling.
- Make-ahead: prepare the sauce and shredded chicken in advance; assemble rolls just before serving to keep collards crisp. If rolling ahead, wrap individually in damp towel and plastic wrap to prevent drying.
- Spice: keep or omit jalapeño seeds to control heat. You can also add a splash of sriracha to the sauce if not following Whole30.
- Serve ideas: pair with extra lime wedges and fresh herbs for guests to customize their rolls.
By Alex Snodgrass
Source: The Defined Dish
