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Roll Them Up
  1. Bring a pot of water to a boil and cook each of the vegetables separately.
  2. Then place a few leaves of the collard greens on a bamboo sushi mat.
  3. Place a few cabbage leaves on top of the collards.
  4. Then put a strip of watercress and one carrot stick on the edge closest to you.
  5. Use the mat to roll the vegetables.
  6. After the veggies are rolled, squeeze to let out any excess water.
  7. Cut into small rounds. Good with some dipping sauce. Maybe umeboshi paste and sesame tahini, mixed together. Yum.
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