In addition to Thrive Kitchen, the healthy cooking class program I founded and teach at Kaiser Permanente in San Francisco, I also host Lunch With Linda classes for my health care colleagues. For these classes, which serve both as team building and culinary education, I often teach a menu that includes fresh Vietnamese spring rolls because it is interactive.
Recently, I was asked to present some lower carbohydrate alternatives. First, I felt panicked, then I felt inspired. Instead of rice paper wrappers for the spring rolls, I used blanched collard green leaves (and left out the rice vermicelli). I was really happy with how these turned out!
Spicy peanut dipping sauce (makes 1 cup)