Fresh Vegetable Rolls with Mango and Tamarind Sauce
  • 1/2large carrotpeeled
  • 1/2large cucumberpeeled
  • 1/2large ripe mangopeeled
  • 1/2cup cashewsor almonds, macadamia, or brazil nuts
  • Handful fresh cilantro
  • Handful fresh mint
  • 12large spinach leavesif necessary, use smaller leaves, layered
  • 1cup mungo bean sprouts
  • 12-16 long chives or green onion stemsblanched
  • TAMARIND SAUCE (makes scant 1/2 cup)
  • 1/3cup tamarind pulp or concentrate
  • 1tablespoon maple syrup or agave nectar
  • 1teaspoon low-sodium soy sauce
  • 1teaspoon extra-virgin olive oil
  • Saltto taste
  1. Combine all Tamarind Sauce ingredients in a blender and blend until emulsified. Set aside.
  2. 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