Filling yet refreshing, featuring clean and bright flavors, these rolls and their accompanying spicy herb sauce are the essence of spring in edible form. Get creative: you can add all kinds of additional ingredients to fill these versatile wraps, such as avocado, red bell pepper, or watercress.
Makes 4-6 meal-size servings
- 2 cups diced mango
- 1 cup (packed) chopped fresh mint leaves
- 1 serving Amazing Grass Green Superfood, Original
- 1 tablespoon crushed red pepper flakes
- 2 tablespoons fresh lime juice
- ¾ teaspoon sea salt
- 1 tablespoon coconut sugar
- 4 cups shredded green cabbage
- 2 sweet apples, (such as Pink Lady or Gala), cut into matchsticks
- ½ cup raw sesame seeds
- 2 tablespoons lime juice
- ½ cup edible flowers, such as pansy’s, nasturtiums, or violets (optional)
- 1 cup fresh mint leaves
- 3 carrots, shredded
- 20 ounces extra firm tofu, cut into 1/2-inch batons
- 4 cups “spring mix” baby greens
- 20 rice paper wrappers
- Combine all the sauce ingredients in a blender.
- Blend until smooth (it’s okay if a few larger pieces of red pepper remain).
- Taste for seasoning, adding additional sugar or salt if desired. Transfer the mixture to a bowl and refrigerate until ready to use.
- In a large bowl, toss together the cabbage, apples, sesame seeds, and lime juice.
- Assemble the remainder of your wrap-making station by lining up a bowl of edible flowers, a bowl of mint leaves, the cabbage slaw, a bowl of carrots, the cut tofu, and a bowl of baby greens.
- Fill a large bowl with warm water, and have a cutting board and serving plate ready.
- Submerge a rice paper wrap in the water for about 5 seconds, then lay it flat on the cutting board.
- A few inches from the edge closest to you, arrange a few flowers and mint leaves in a flat, horizontal line, leaving a couple inches on both the right and left side for the wrap to close.
- Line a couple generous spoonfuls of the slaw on top of the leaves, along with a little carrot, a baton or two of tofu, and top with a few baby greens.
- Pull the bottom edge of the wrap over the top of the filling, while gently compacting the interior contents.
- Roll the rice wrap up, tucking in the sides about halfway, to form a fully sealed wrap.
- Transfer the spring roll to the serving plate, and repeat the process for the remaining rolls.
- Slice in half on a diagonal for appetizers or serve whole, enjoyed with Mango-Mint Dipping Sauce on the side.
Note: For best flavor, spring rolls and sauce are best served on the same day they are made. Store any leftovers covered, in the refrigerator.