1. Mash the avocado until it is creamy. Whisk in the remaining sauce ingredients until well blended, set aside. Cut the carrots and cucumbers into extremely thin strips. Cut the sweet pepper and onion into thin strips. Turn each collard leaf over so that the bottom faces up, carefully shave down the stems until they are flush with the leaves.
2. Spread a thin layer of sauce over each leaf with a flexible spatula. Equally distribute sliced vegetables among the leaves, placing the strips at the bottom of leaves where the stems were shaved down. Roll the collards up! As you roll, keep them somewhat snug. Slice down the center vein, and then slice in half again so that you get 4 pieces from each rolled leaf. Dip the rolls in the remaining sauce and enjoy!