1. Prepare the sauce. Combine all sauce ingredients (scallions, dates, water, lemon juice, salt and paste) in a blender and puree. Transfer to a small serving bowl and set aside.
2. Prepare the wraps. Cut collard greens in half, removing and discarding the center stem.
3. Lay out a half leaf. Top one end with 3 to 4 carrot sticks, 3 to 4 zucchinisticks, 1 avocado slice, 1 Tbsp. cabbage, 1 Tbsp. sprouts, 2 mint leaves, and 2 basil leaves. Roll snugly and place on a serving plate, seam side down. Repeat with remaining ingredients. Serve immediately with the dipping sauce on the side.
Source: Fresh Magazine September, October 2010