Remove stems from collard green leaves and blanch for 60 seconds.

Place sunflower seeds, celery, cilantro, onion powder, red pepper, onion powder, chicken-style, sea salt and lemon juice into food processor and process until coarse or smooth, depending on your taste.

In a medium skillet sauté garlic and onion in olive oil, adding paprika, roasted red peppers, salt and vegetable broth. Bring to a boil and add vegan sour cream.

To make rolls, place a collard leaf rib side up, and add a couple of teaspoons of paté on the wide end. Top with some carrots, lettuce, sprouts and avocados. Tuck in sides and roll up. Serve with fiery roasted red pepper sauce.