Add all of the mayonnaise ingredients to a food processor or high-speed blender and process until smooth and creamy.
Place the sunflower seeds in your food processor, and process until they’re ground into small pieces. Add the celery, scallions, dulse, and dill pulse a few times to mix everything together.
Place the sunflower seed mixture and mayo in a large bowl and mix to combine.
Take a large collard leaf and cut off the stem. Using a sharp knife, carefully shave off the thick part of the stem from the back of the leaf, making it easier to roll up. You can also use the knife to score what’s left of the stem, making it more pliable.
Place the sunflower seed mixture, some of the red pepper, carrots and avocado on the leaf, towards the top.
Starting with the top edge that has the filling, carefully roll the collard leaf, as you would a tortilla, tucking the sides in as you roll. Repeat with the remaining leaves.