ARCHIVE: Fresh Vegetable Rolls with Mango and Tamarind Sauce

Makes 12 / 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.

1/2 large carrot, peeled

1/2 large cucumber, peeled

1/2 large ripe mango, peeled

½ cup cashews (or almonds, macadamia, or brazil nuts)

Handful of fresh cilantro

Handful of 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

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.

PER SERVING (2): 110 cal, 45% fat cal, 6g fat, 1g sat fat, 0mg chol, 3g protein, 13g carb, 2g fiber, 40mg sodium

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