Collard Green Spring Rolls

1 large bunch Collard Greens, large leaves
Vermicelli noodles, cooked
2 bunches Cilantro, Mint- chopped about 1/2 -1 cup
Carrots, julienned 3-4
Cucumber, julienned 3-4
Red bell pepper, julienned or skip and use radish
Peanut sauce for dipping- easy to make just add olive oil to peanut butter and some ginger

Blanch Collard Greens leaves briefly to soften. Lay a leaf flat and place a portion of cooked vermicelli noodles, chopped Cilantro, mint, julienned carrots, cucumber, and red bell pepper/ or radish in the center. Roll up tightly, tucking in the sides. Repeat with remaining leaves and filling. Serve the spring rolls with peanut sauce for a fresh, crunchy, and flavorful meal or appetizer, showcasing good for you greens in a fun and delicious way.