Ingredients Edit

Rolls Edit

Mango salsa Edit

Directions Edit

  1. In a medium-size pot, add the rice and the water.
  2. Cook covered on a high flame until boiling and then lower flame and continue to cook covered until done (approximately 25 minutes).
  3. Add one tablespoon of the cumin and salt and pepper.
  4. Sauté zucchini, onion, cabbage, jalapenos, and garlic in a large pan with the olive oil.
  5. When vegetables becomes soft, add the remaining cumin and salt and pepper.
  6. Set mixture aside to cool.

Salsa Edit

  1. dice the mangos, scallions, and cilantro, and mix together with the lime juice in salt and pepper.

Rolls Edit

  1. To roll, heat the tortillas and lay them on a flat surface.
  2. Fill halfway with a layer of the rice, then vegetables.
  3. Roll tightly and tie with chives or scallions greens stems.
  4. Slice rolls into smaller pieces. Serve with mango salsa
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