Summer Rolls & Satay Sauce

• 8 rice paper sheets
• 12 small leaves butterhead lettuce leaves (stalks removed)
• 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 yog
• 1/4 cup cashew butter
• 1 tbsp coconut aminos or soy sauce
• 1 lime, juiced
• Optional hot 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 pepper, 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.

Dip

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.