Prep your vegetables (julienne carrots and cucumbers, slice red cabbage, radish, avocado and wash coriander and sprouts) and set aside.
To prepare and blanch the collard greens, lay them open on a cutting board and pass the blade of a paring knife on the back of the center rib until the ribs are tender enough for the leaf to stay flat. Bring a large pot of water to a boil. Blanch the cabbage leaves two at a time for about 20 seconds, until they are just tender and bright green (be careful not to overcook them). With tongs or a skimmer, immediately transfer them to an ice-water bath. Blot the leaves with paper towels.
Spread a collard green leaf on a cutting board. Add a generous spoonful of cooked rice, add 2 tablespoons of Ginger and Sesame Humm!, and add the vegetables (julienned carrot and cucumber, sliced red cabbage, radish, avocado slices, micro-greens and coriander).
Fold the base of the leaf over the rice, then roll towards the center by folding the sides to get a tight roll. Place the roll, with the seam on the bottom, on a serving plate. Repeat with the rest of the ingredients. Cut the rolls in half before serving - and dip into Pesto sauce when serving!