Looking to lighten up your menu? Kitchen Little’s Spring Rolls are the perfect recipe to do just that.


  • 6 large collard green leaves
  • 6 cubes of ice
  • ¼ cup purple cabbage, shredded
  • ¼ cup asian pear, julienned
  • ¼ cup carrot, shredded
  • ¼ cup yellow pepper, julienned
  • ⅛ cup radish, thinly sliced
  • ⅛ cup rice vinegar
  • ⅛ cup warm water
  • 1 teaspoon sugar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes


  1. In a separate bowl mix together rice vinegar, warm water, sugar, garlic powder, and red pepper flakes to create a quick pickling liquid. Stir until sugar dissolves. Add sliced radish and set aside for at least 10 minutes.
  2. Bring a pot of water to a simmer. Place ice cubes in a bowl and add cold water.
  3. Place trimmed collard green leaves in the pot and simmer for 3 minutes. Immediately remove leaves with tongs and put into the bowl of ice water to shock. Then lay them out on paper towels to dry.
  4. Take one collard green leaf. Add a few pieces of purple cabbage, asian pear, carrot, yellow pepper, and radish. Fold in the sides of the leaf and roll it up. Repeat with the other leaves. 

Bonus: Duck Sauce

Combine ¼ cup apricot jam, 1 Tablespoon rice vinegar, ½ teaspoon garlic powder, ½ teaspoon ginger powder, and 1 scallion sliced. A perfect dip for a spring roll.