Summer Rolls & Satay Sauce - Cocos Organic

Summer Rolls & Satay Sauce


Get a large baking tray and fill with hot water. Soak each wrapper individually for about 20 seconds. Once soft and pliable, place on a sheet of baking paper (it will stick if you use a chopping board) and assemble your roll.

Place 2 small lettuce leaves on the top 1/3 in the centre. Top with carrots, cucumber, red pep-per, avocado, cabbage, mango if using and coriander.

Fold the short edges of the wrapper into the fillings then roll up like a burrito. Repeat with the remaining spring rolls.


In a small bowl, whisk together, using a hand ball whisk, the sauce till smooth.

Slice the spring rolls in half and serve with dipping sauce.


8 rice paper sheets

12 small leaves butterhead lettuce leaves (stalks removed0

2 medium carrots, peeled and cut into matchsticks

1/2 large cucumber, thinly sliced

1 red pepper, sliced

1 avocado, sliced

1 cup red cabbage, finely sliced

¼ cup fresh cilantro, chopped

Option to add mango slices

Satay Sauce

1 tbsp toasted sesame oil

120g Cocos Organic natural coconut milk yog

1/4 cup cashew butter

1 tbsp coconut aminos or soy sauce

1 lime, juiced

Optional hot sauce