Fresh Spring Rolls

I am not one to follow recipes usually.
Well. I try to follow the recipe the first time I make something but then I add my own 'opinion' of what makes good food.

Yesterday, we visited the Asian grocery store at Mekong Plaza and picked up some veggies and made spring rolls!

pea sprouts, cilantro, and mint

They were wrapped in a spinach leaf and oh so good and fresh tasting!

I got the recipe from the weekly/monthly magazine from our Sunflower Market.

They were fairly easy to assemble once everything was sliced and it came with a great sauce recipe.

Start with a spinach leaf

Lay in matchstick carrot, cucumber, mango

top with sprouts, cilantro and mint (and cashews--not pictured)

Wrap with spinach stalk and.....

Wala!  Dinner!

 So, I did make some small changes.  I forgot that I bought the green onions to tie up the rolls because once I started wrapping them, the stalk so easily went around them...next time.
I also bought the pea sprouts instead of mung bean sprouts because a little Asian dude at the store suggested it to me.  They were worth it!  Having the rest on salad tonight.

Recipe as follows:
1/2 large carrot
1/2 large cucumber
large mango
1/2C cashews
handful of fresh cilantro
handful of fresh mint
12 large spinach leaves
1 C mung bean sprouts (or other sprouts of your choice)
12-16 long chives or green onion stems, blanched

SAUCE:
1/3 C dark molasses
2 tsp lime juice
1 T maple syrup or agave nectar
1 tsp soy sauce
1 tsp olive oil
(I also put the leftover chopped cashews on the top of the sauce)

1.  Combine all sauce ingredients in a blender and blend until emulsified.  salt to taste and set aside.
2. Cut carrot, cuke and mango into matchsticks.  chop cilantro, mint and cashews.  Lay spinach leaves on flat surface, add all ingredients, roll and tie with blanched chive or green onion.   Trim ends to shape (I did NOT do this...) Hold each roll upright and and put about 1tsp of sauce on each. (we just dipped...)
Serve!

Enjoy!