Spiralized sweet potato is enlightened in a vegan Asian-inspired handroll. Seaweed substituted with a collard green, making this a vegan dish you will LOVE!
Take a deep breath, pour a shot of whiskey (liquid patience anyone?) and do the following:
Grab two pots, two skillets, and a large bowl to mix all the ingredients in.
Boil and drain the bean sprouts.
Prepare and blanch the collard green wraps.
Prepare, blanch, peel, and toast the almonds.
Saute the filling. Mix in the almonds.
Assemble, exhale, and serve with a glass of white wine. Enjoy