These lovely rolls feature an intensely flavored, sweet-sour sauce made with tamarind, a sour pulp found in tree pods native to Asia. Ingredient tip: Look for tamarind concentrate or paste sold in jars and cans in your natural market’s ethnic foods section. Prep tip: Blanching makes the chives pliable enough to tie around the rolls. To blanch, drop in boiling water for 10 seconds, then drain and run under cold water.
Fresh Vegetable Rolls with Mango and Tamarind Sauce
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Ingredients
- 1/2 large carrot peeled
- 1/2 large cucumber peeled
- 1/2 large ripe mango peeled
- 1/2 cup cashews or almonds, macadamia, or brazil nuts
- Handful fresh cilantro
- Handful fresh mint
- 12 large spinach leaves if necessary, use smaller leaves, layered
- 1 cup mungo bean sprouts
- 12-16 long chives or green onion stems blanched
- TAMARIND SAUCE (makes scant 1/2 cup)
- 1/3 cup tamarind pulp or concentrate
- 1 tablespoon maple syrup or agave nectar
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon extra-virgin olive oil
- Salt to taste
Instructions
- Combine all Tamarind Sauce ingredients in a blender and blend until emulsified. Set aside.
- Cut carrots, cucumber, and mango into matchsticks. Finely chop nuts, cilantro, and mint. Lay spinach leaves on a flat work surface. Arrange carrots, cucumber, mango, and bean sprouts on each leaf. Top with nuts, then cilantro and mint. Roll up and tie with a blanched chive or green onion. Trim ends to shape. Hold each roll upright and pour about 1 teaspoon sauce into each (or use as a dipping sauce). Serve, passing extra sauce.
Recipe Notes
Nutrition Facts
Fresh Vegetable Rolls with Mango and Tamarind Sauce
Amount Per Serving
Calories 110
% Daily Value*
Sodium 40mg
2%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
8%
Protein 3g
6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (2): 110 cal, 45% fat cal, 6g fat, 1g sat fat, 0mg chol, 3g protein, 13g carb, 2g fiber, 40mg sodium
