For the cilantro-tahini dip, using a food processor, blend together the tahini, broth, tamari and ginger juice. Before serving, mix in the cilantro.

For the spring rolls, heat the oil in a medium skillet and saute the portobellos along with the lime juice and tamari for 5 to 7 minutes or until tender. Drain and cool. After portobellos come to room temperature, combine in a large mixing bowl with cooked rice sticks, cabbage, blanched collards and cilantro. Mix together along with 1/4 cup of cilantro-tahini dip.

In a large, shallow pan, add one inch of water and heat on low flame. Place 1 sheet of rice paper in the pan of water. Saturate and soften entire surface area for approximately 2 minutes per rice paper sheet, or until soft. Drain and place rice paper sheet on flat surface. Spoon about 1/2 cup of portobello-rice stick filling toward bottom edge or corner (if using square sheets), leaving about 1 to 2 inches of a bottom edge. Fold up bottom corner or edge over filling while tucking in filling. Roll until about midway then fold sides over filling. Finish rolling when spring roll is a tightly secure cylinder.

Continue for each spring roll and serve, sliced on the diagonal, with cilantro-tahini sauce.

Courtesy of Whole Foods Market