Spicy Vegetable Spring Rolls with Sweet Tamarind Fondue
- Course/Dish: Main Course
- Meals: Lunch, Dinner
- Main Ingredient: Cashews, Flax
- Difficulty: Challenging
- Cuisine: Mexican
- Equipment Needed: Blender, Dehydrator, Food Processor
- Rainbow Green Cuisine: Phase 2
- Serves: 4
Spring Rolls, so named because they are typically eaten during Chinese Festivals in the Spring, are normally filled with crispy vegetables and sometimes cabbage or mushrooms.
2 Cups flax meal
2 Cups yellow squash
1 Cup chopped Thai coconut meat
2 Tbs. lemon juice
4 Cups water
1/4 Cup agave
1 Tsp. sea salt
1 Tsp. ground coriander
1 Tsp. ground cumin
2 scallions, thinly sliced on a diagonal
1 Cup julienned carrots
1/4 Cup sliced scallions
1 Cup shredded napa cabbage
1 1/2 Cups dried shiitake mushrooms, soaked 1 hour and dehydrated for 2 hours
1/2 Tsp. sea salt
Black pepper to taste
1/4 Cup olive oil
1 Cup cashews, soaked 1-2 hours
1/2 Cup fresh young Thai coconut meat
1/2 Cup raw carrageenan
1/4 Cup water
1/4 Tsp. sea salt
1 1/2 tsp. ancho chile powder
1/4 Tsp. cayenne pepper
1/4 Cup cilantro
3/4 Tsp. chipotle chile powder
2 Cups cashews, soaked 1-2 hours
1/4 Tsp. sea salt
1/4 Cup nama shoyu
1/4 Cup plus 1 Tbs. water
Sweet Tamarind Sauce
1 Cup dried tamarind paste
1/2 Cup raw agave
3 Tbs. lime juice
1/4 Cup coconut water
2 Tbs. water
1/2 Tsp. salt
Garnish Cilantro leaves
Blend all ingredients except scallions in a Vita-Mix until smooth; stir in scallions.
Spread thinly into 6-7 inch rounds on dehydrator teflex sheets.
Dehydrate 5-6 hours until very dry but very pliable.
Fold all ingredients together.
Line the bottom and sides of a small pan or square container with plastic wrap.
Blend all ingredients except cilantro in Vita-Mix until completely smooth; stir in cilantro.
Pour into lined pan (tofu should be about 1 1/2 inches thick): cover with plastic wrap.
Refrigerate about 2 hours until firm.
Remove tofu from container by lifting plastic wrap out of pan and gently transferring to a cutting board.
Cut tofu into 2-inch squares with a butter knife.
Blend all ingredients until smooth.
Sweet Tamarind Fondue
Blend all ingredients well. Strain though a chinois.
Fold the chile sauce into spring roll filling, add tofu and adjust seasoning.
Place a large tablespoon of filling on each spring roll wrapper and spread it out in a row.
Fold wrappers tightly.
To serve, cut each wrapper on a bias lengthwise, lean one against the other, and garnish with Sweet Tamarind Fondue and cilantro leaves.