TORTILLA ROLLS AND SPICY MANGO SALSA

Rolls:
2 cups arborio or sushi rice
4 cups water
2 tablespoons cumin
salt and pepper
4 medium zucchinis, diced
1 medium white onion, diced
2 cups purple cabbage, shredded
2 jalapeno peppers, seeded and minced
1 tablespoon garlic, minced
2 tablespoons olive oil
1 package fresh flour tortillas
1 bunch chives or scallion greens, julienned

Mango Salsa:
5 ripe mangos
1/4 cup scallions
1/4 cup cilantro
juice from 4 limes
salt and pepper

In a medium size pot, add the rice and the water. Cook covered on a high flame until boiling and then lower flame and continue to cook covered until done approximately 25 minutes. Add one tablespoon of the cumin and salt and pepper. Saute zucchini, onion, cabbage, jalapenos and garlic in a large pan with the olive oil. When vegetables becomes soft, add the remaining cumin and salt and pepper. Set mixture aside to cool. For the salsa, dice the mangos, scallions and cilantro and mix together with the lime juice in salt and pepper. To roll, heat the tortillas and lay them on a flat surface. Fill halfway with a layer of the rice, then vegetables. Roll tightly and tie with chives or scallions green stems. Slice rolls into smaller pieces. Serve with mango salsa. Serves 6.