Sukuma Wiki Spring Rolls (Gluten-Free)

Ingredients

• 12 wrappers Rice Paper Wrappers
• 1 bunch Collard Greens
• 1/2 medium Onion
• 1 medium Tomato
• 2 cloves Garlic
• 1/4 cup Vegetable Broth
• 1 tablespoon Olive Oil
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 medium Avocado

Instructions

1. 1Wash the 1 bunch of collard greens and cut them into thin strips. Peel and finely mince the 2 cloves of garlic. Peel and dice the 1/2 medium onion. Core and dice the 1 medium tomato.
2. 2Heat the 1 tablespoon of olive oil in a 12-inch skillet over medium heat (350°F / 175°C). Add the diced onion and minced garlic and cook, stirring often, for 3-5 minutes until they are softened and smell fragrant.
3. 3Add the collard green strips and diced tomato to the skillet. Pour in the 1/4 cup of vegetable broth and season with the 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Stir everything together.
4. 4Cook the mixture uncovered for 10-15 minutes, stirring occasionally, until the collard greens are tender and most of the liquid has evaporated. The greens should look wilted and slightly darker.
5. 5Prepare the rice paper wrappers: Fill a shallow dish or pie plate with warm water. Dip one 12 wrappers Rice Paper Wrapper into the warm water for 10-20 seconds until it is pliable but not sticky. Carefully lay the softened wrapper flat on a clean, damp surface.
6. 6Place about 2 tablespoons of the cooked sukuma wiki filling in the center of the wrapper. Slice the 1 medium Avocado and place a few slices on top of the filling. Fold the bottom edge of the wrapper up over the filling, then fold in the two sides, and finally roll the wrapper up tightly from the bottom to create a spring roll.
7. 7Repeat steps 5 and 6 with the remaining wrappers and filling until all the spring rolls are made. Serve the Sukuma Wiki Spring Rolls immediately with the sliced avocado on the side.

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