Healthy Veggie Rolls
Super easy veggie rolls wrapped in collard greens with delicious avocado mash! These are so good as a light meal or snack.
Happy New Year my friends! It feels so good to be back and not just back but back with new and healthy recipes! I don’t know about you guys but now that the holidays are officially over, I’m looking forward to re-charging. Getting back into my routine of eating more colorful dishes.
Right before the holidays, I made these veggie rolls on snapchat and so many of you wanted a recipe. I wasn’t really planning on sharing the recipe on the blog since these are so basic but I think that’s why so many of you loved it! They are basic in the most perfect way. PLUS healthy and light!
You basically start off with making the avocado mash. That’s kind of the base of the recipe. You want to make sure to flavor and season it well. Then you want to trim the collard greens and all you’re doing for that is just cutting out the stem (completely). You will have two pieces and those are going to be your rolls.
To assemble, spoon the avocado mash into the middle of the leaf, pile on the veggies, and roll. You can use as much or as little of the veggies as you like. Or omit veggies you don’t like and add more of those that you do like. These are super versatile. And that’s what I love about them!
They are crunchy, fresh, and make the perfect light meal or snack!
Make it. Snap it. Show it. Instagram @littlebrokenblog or snapchat → littlebrokenblg
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Healthy Veggie Rolls
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 10 rolls 1x
- Category: Appetizer
- Method: Chop
- Cuisine: American
Description
Super easy veggie rolls wrapped in collard greens with delicious avocado mash! These are so good as a light meal or snack.
Ingredients
Avocado Mash
- 2 large ripe avocados
- 1 lime, juiced
- 1 small jalapeno pepper, seeded and finely chopped
- handful finely chopped cilantro
- 1 garlic clove, pressed, optional
- kosher salt and fresh black pepper, to taste
Veggie Rolls
- 1 bundle collard greens (about 5 large leaves)
- 1–2 large red bell peppers, thinly sliced
- 1 large seedless cucumber, cut into matchsticks
- carrots, julienned*
- red cabbage, shredded*
- broccoli sprouts (or bean sprouts)
- kosher salt and fresh black pepper, to taste
Instructions
Avocado Mash
- Scoop out the avocado flesh into a medium bowl and roughly mash with a fork. Add lime juice, jalapeno, cilantro, garlic (optional) and season with salt and pepper, to taste. Set aside while preparing the collard greens.
Veggie Rolls
- Prepare the collard greens by cutting out the stem completely. You will have two pieces.
- Spread a tablespoon or so of the avocado mash into the center of each leaf. Layer on red bell pepper, cucumber, carrots, red cabbage, and broccoli sprouts. Season lightly with salt and pepper.
- Hold down the filling and starting at one end, tightly roll up the leaf. Lay seam down on a serving platter and continue until all the fillings are used, about 10 rolls.
- Serve immediately.
Notes
There is no specific amount for the carrots and red cabbage. I purchased pre-shredded 10 oz. bags and used about half of each bag. You can use more or less.
Nutrition
- Serving Size: 1 roll
- Calories: 65
- Sugar: 1.5 g
- Sodium: 9.1 mg
- Fat: 4.4 g
- Carbohydrates: 6.1 g
- Protein: 1.7 g
- Cholesterol: 0 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Love this!
Can i make these the night before a party or will the avocado turn brown?
The avocado will turn brown but you can easily prep all your veggies the night before and simply assemble day of serving.