Vegi sushi

Eva and I made these vegi sushi inspired by a chef at Oakland's Eat Real festival. Collard greens as the wraps. Shredded beets, carrots and sprouts on the inside. Topped with bacon bits (I added that. How could you make vegi sushi without bacon?)
We made everything from scratch, blanched the greens, roasted the beets, shredded the carrots... It turned into a two-hour affair. We made dinner (vegi and with tuna) and lunch for the next day. I recommend it if you want to make a project out of lunch or everything is already prepped and ready to go.