These rolls have been a summer favorite this year! It was my first attempt at making them and they turned out to be great! It is a very simple and inexpensive meal that only required about 30 minutes of my time. Plus it’s actually sort of fun to make these because it’s something different and requires steps that aren’t often taken in the kitchen. I had a great time making them and I hope you do too.
Serve with a side and stretch the recipe to feed about 2 people. Another idea is to serve these babies as appetizers or as sides. The third option is to do what I did – get full from 4 of them and eat the last one as a snack later or of course eat all 5 as a meal (I’m a small human and only needed 4).
find this recipe on Pinterest
Takes: 30 minutes or less
Makes: 5 rolls
- 1 cup of dry legumes (I used a green lentil and bean combo)
- 5 chard leaves (I happened to have rainbow chard on hand)
- 3 tbsp liquid aminos
- 1 tsp minced garlic
- 1 tsp cumin
- 1 tsp fresh or dried dried oregano
- 1 tsp fresh or dried parsley
- Pink sea salt and pepper to taste
- Any honey mustard sauce (I used the brand Annie’s)
Bring 4 cups of water to a boil
Dip each of chard leaf in the boiling water for about 20 seconds to get them a little more limber. Lay the leaves very flat on a towel to dry. Be careful with them, they’re tough but not to the point that they don’t deserve some RESPECT.
Recycle the still boiling leaf water. Don’t drain, you’ll want it for the lentils and beans.
Put one 1 cup of lentils and beans in the boiling water and cook for as long as the package says – or until tender. Once they’re done, drain and rinse them.
Add 3 tbsps liquid aminos, garlic, cumin, oregano, parsley, pepper, and pink sea salt into the legumes and stir well.
Optional but highly recommended: Carefully with a knife shave down the stems so that the stem is half as thick or at least cut them off to more easily roll them.
Now that the leaves are flat and dry, simply roll up the legume filling neatly and tightly. Rolling them stem side inside was best for me. As you are rolling up your wraps you can be tucking in the edges so that they are not open on the sides. They should roll well enough so that you do not require a toothpick closure.
Serve with a side of dressing.