Spicy Vegetable Spring Rolls with Sweet Tamarind Fondue

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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.

Ingredients

Wrappers

• 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

Filling

• 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

Tofu

• 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

Chile Sauce

• 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

Instructions

Wrappers

1. Blend all ingredients except scallions in a Vita-Mix until smooth; stir in scallions.
2. Spread thinly into 6-7 inch rounds on dehydrator teflex sheets.
3. Dehydrate 5-6 hours until very dry but very pliable.

Filling

1. Fold all ingredients together.

Tofu

1. Line the bottom and sides of a small pan or square container with plastic wrap.
2. Blend all ingredients except cilantro in Vita-Mix until completely smooth; stir in cilantro.
3. Pour into lined pan (tofu should be about 1 1/2 inches thick): cover with plastic wrap.
4. Refrigerate about 2 hours until firm.
5. Remove tofu from container by lifting plastic wrap out of pan and gently transferring to a cutting board.
6. Cut tofu into 2-inch squares with a butter knife.

Chile Sauce

1. Blend all ingredients until smooth.

Sweet Tamarind Fondue

1. Blend all ingredients well. Strain though a chinois.

Assembly

1. Fold the chile sauce into spring roll filling, add tofu and adjust seasoning.
2. Place a large tablespoon of filling on each spring roll wrapper and spread it out in a row.
3. Fold wrappers tightly.
4. To serve, cut each wrapper on a bias lengthwise, lean one against the other, and garnish with Sweet Tamarind Fondue and cilantro leaves.