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Springrolls with Spicy Ginger Dipping Sauce

  • Prep Time:5m
  • Cook Time:30m


  • collard greens, destemmed
  • seaweed
  • shitake mushroom caps, sliced, marinated
  • snow peas, cut into strips
  • carrots, julienned
  • napa cabbage, cut into strips
  • cucumber, cut into strips
  • marinate:
  • 1 tbsp. ginger, minced
  • 2 cloves garlic, derooted, minced
  • 2 tbsp. nama shoyu
  • 2 tbsp. lemon juice
  • 2 tbsp. sesame oil


  1. Marinate the mushrooms for 15-30 min. Squeeze out excess marinate back into bowl and set marinate aside.Put ingredients in the middle of the collard leaf and roll. Wrap and secure the roll with a strip of seaweed.Use marinate for dipping. For a richer sauce, add in some nut butter or tahini.