I am having a lot of fun developing recipes with Forbidden Rice lately—it’s loaded with iron, dietary fiber, magnesium, B vitamins and antioxidants—so, it’s time to start posting! This Mango & Forbidden Rice Spring Roll recipe is filled with fresh, detoxifying cilantro and steamed, julienned zucchini instead of noodles. I am a fan of options, so I came up with two sauces. One is a Spicy & Sweet Orange Sauce and the other is a creamy Toasted Almond Sauce. Try them both and tell us which one is your fave…
Makes: 4-6 spring rolls
Mandoline slicer and/or…
Pot with a lid
2 dinner plates
Try to buy everything organic. Here’s why.
1/2 cup of Forbidden Rice
3/4 cup pure water
1 diced mango
1 cup fresh cilantro leaves
1 small yellow squash
1 small zucchini
Rice spring roll wrappers
1/4 cup sesame seeds, toasted
Spicy Sweet Orange Sauce
2 tbsp coconut aminos
3 tbsp mirin
1 tsp sriracha
2 tsp toasted sesame oil
1 tbsp raw, wild-harvested honey
1 tbsp sucanat
1 tsp ginger, minced
1/2 cup fresh-squeezed orange juice
(about 3 oranges)
1 tsp arrowroot
Toasted Almond Sauce
1 cup toasted almonds
1/3 cup water
2 cloves garlic
2 tbsp coconut aminos
2 tbsp toasted sesame oil
1 tbsp sucanat
3 tbsp lime juice
1/2 tsp sriracha
2/3 cup coconut milk
1/4 tsp sea salt
Let’s get started.
Bring 3/4 cup of water and 1/2 cup Forbidden Rice to a boil in a pot, reduce heat, cover and simmer covered until all liquid is absorbed—30-45 minutes.
Make an arrowroot slurry (here’s how) with the orange juice and arrowroot. Set aside.
Mix together all remaining Spicy Sweet Orange Sauce ingredients in a glass bowl.
Transfer to a saucepan and bring to a boil over medium-high heat. Stir in slurry and turn off range. Sauce will thicken as it cools, then transfer to a serving dish.
Toast the almonds for your Almond Sauce either in an un-greased skillet over medium heat for 7 minutes, or in the oven set to 350°F, on a parchment-lined cookie sheet for 8-10 minutes. Toast your sesame seeds as well and set aside.
Place all Toasted Almond Sauce ingredients in the blender and mix until super creamy. Transfer to a fun serving bowl.
Dice your mango and remove the leaves from cilantro.
Julienne your squash and zucchini either with the mandoline, or by hand—cut into noodle-like strips.
Steam the zucchini and squash for a few minutes if you want to take off that raw, crisp edge. This is an optional step. Remove from steam and allow to cool.
Make sure all of your spring roll ingredients are prepared.
Lay out the two dinner plates. Keep one empty and fill the other with water. Place two spring roll wrappers in the water—push down with your hand so the entire wrapper is exposed to the water. Now, you can use just one spring roll wrapper, but I like the sturdiness of two. Sometimes, I fill my spring rolls too much and they can tear if it’s just one wrapper. Let it sit for 2 minutes, until softened.
Pick up your soaked wrapper with two hands (to keep it from sticking to itself), and transfer it carefully to the dry plate. Spoon cooked rice toward the edge of your wrapper, leaving about 2″.
Top with mango and cilantro.
Add some zucchini and squash. Sprinkle with toasted sesame seeds.
Carefully pick up one edge of the wrapper and fold up. Fold up the opposite edge.
Then take the shortest edge, closest to you ideally, and fold it over the filling. Tuck behind the filling if you can.
Now, roll ’er on up.
Sprinkle with sesame seeds, slice in half and dip into those delicious sauces!
Adaptations & Tips:
1. You can fill spring rolls with any combination of veggies that you like.
2. Try using cooked quinoa, buckwheat or brown rice instead of Forbidden rice.
3. Make it a salad! Ship the spring roll wrapper and toss all ingredients (add fresh greens) into a large bowl. Use your sauces as dressing.
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