Summer Rolls & Satay Sauce
Get a large baking tray and fill with hot water. Soak each wrapper individually for about 20 sec-onds. 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 re-maining 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
1 tbsp toasted sesame oil
1/2 cup Cocos light coconut yoghurt (120g)
1/4 cup cashew butter
1 tbsp coconut aminos or soy sauce
1 lime, juiced
Optional hot sauce