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Keto Collard Green Spring Rolls

author avatar Dr. Eric Berg 05/07/2020

Collard Green Spring Rolls


5-6 Collard green leaves

1-2 carrots, thinly sliced

1 cucumber, cut into matchsticks

1/3 red cabbage, thinly sliced

3 Tablespoons (about ½ tablespoon per spring roll) red pepper hummus (or other flavored hummus)

3 tablespoons cilantro, chopped

Thai Peanut Sauce: 

¾  cup smooth peanut butter

¼  cup coconut aminos

¼  cup apple cider vinegar

¼  cup water

½ tbsp. garlic paste

2-4 drops of stevia


  1. Wash all your vegetables and cut them accordingly, set aside.
  2. Take your collard greens and gently slice off the protruding part of the stem- Be careful not to cut into the leaf, just take off enough so that the collard green is flexible.
  3. Make your Thai peanut sauce by combining all ingredients in a saucepan, simmer on low for 2 minutes until well combined and set aside.
  4. To assemble, take a leaf, add the hummus first, add your vegetables (be careful not to overstuff), and sprinkle some cilantro on top.
  5. Fold the top and bottom in and rolling lengthwise into a spring roll.
  6. You can cut your rolls in half for easy eating and serve with the sauce on the side!
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