What's New?

  • Crockpot Pumpkin Pie Oatmeal

    Have pumpkin pie for breakfast without worrying about the excess sugars & carbs. This oatmeal contains warming fall [...]

  • Killer Guacamole With A Twist

    This guacamole recipe is about to change your life. Made with classic Middle Eastern spices, this guac has [...]

  • Mexican Cauliflower Rice

    Looking for a keto-approved, Whole-30, paleo, grain-free alternative to rice? This Mexican cauliflower rice is [...]

  • Raw Vegan Lemon Bars

    The best thing about a citrusy dessert, like these raw vegan lemon bars, is that the tartness balances the [...]

Springrolls with Spicy Ginger Dipping Sauce

  2 rater(s)

  • 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.