What To Eat Vegan: Fried Rice Collard Wraps

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A while back I posted what is, in my opinion, the Best Fried Rice recipe. I've recently gotten into collard wraps and so I thought...well why not make that fried rice more portable and stick it in a roll!

Fried Rice Collard Wraps

1 batch fried rice with a few shakes of black toasted sesame seeds
1 bunch collard greens
Olive oil
Fresh lemon juice

1. Bring a large pot of lightly salted water to boil.

2. Lay a collard leaf down on a cutting board with the more protruding underbelly side of the leaf facing up. Take a sharp knife and slice out the largest, toughest part of the stem. You'll go about half way up the leaf. Repeat with all the remaining leaves.

3. Once the water is boiling drop your collards into the pot and let them boil for about a minute or until they turn a bright green. Drain the leaves and run cool water over them.

4. Combine several tablespoons of oil and lemon juice in a bowl. Place a collard leaf on the cutting board. The side that is facing the cutting board will be the outside of your wrap.

5. Using a pastry brush lightly coat the leaf in the olive oil and lemon mixture. Arrange the leaf so that it's a solid piece - remember you took out part of the stem so unless you arrange it there will be a gaping hole in the middle of your wrap.

6. Place a large dollop of fried rice towards the bottom of the leaf in the center portion of that bottom half. You will fold the wrap in the same way you fold a burrito. Fold the outer, vertical sides of the leaf over onto the rice and then grab the very bottom, horizontal-ish side and begin to roll up, tucking the vertical sides in as needed until it is fully rolled.

7. Repeat with remaining leaves and rice. Serve with garlic chili sauce.


Lacey Walker | @quinoaween | Blog | Flickr
Maryland Lacey is a food photographing, French speaking, English teaching, travel enthusiast. She's been known to cut a rug. She's also been known to spend all day in bed eating vegan waffles and talking to her cat Hibou.

Photo credit: Lacey Walker

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