No-Fat Raw Spring Rolls with Pesto and Tamarind Dipping Sauce

Tamarind Dipping Sauce

1/2 zucchini
8 tamarind pods, deseeded and pods removed
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated ginger
2 dates
slice of serrano pepper - deseeded and remove ribs

Remove outer pods from tamarind and also the seeds.  Soak in room temperature water for 30 mins while make rest of recipe.  After soaked in water, put in food processor without 2 tbsp. of the soaking water and combine with the rest of the ingredients in a food processor, and process until smooth. 

Rolls

about 15 large butter lettuce leaves

3 endive stalks– thinly sliced

2 mangoes, diced and peeled
2-3 medium carrots – finely shredded

1 cup chifonnaded spinach leaves
1 cup fresh basil leaves
large handful fresh mint leaves – optional

1. Spread a tbsp. of pesto (see below for recipe) in each butter leaf, followed by a handful of endive, spinach, mango, carrots and herbs (whatever can fit in leaf).
4. Fold leaves over the top and jab with toothpick to hold together.
5. Serve right away with the sauce (see above for recipe)

Pesto

• 1 bunch fresh cilantro (2 cups loosely packed)
• ½ cup cauliflower floret
• juice of 2 limes
• 1/2" section of fresh ginger, chopped
• 3 garlic cloves
• ¼ cup loosely packed mint leaves
• 2 dates
• ¼ jalapeño (seeds included for more spice)
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• Combine all ingredients in a food processor, and process until smooth. Add more oil and salt as needed.

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