Vietnamese Spring Rolls with Satay Sauce

These spring rolls are perfect for summer, they’re easy to make, tasty and a great way to use up any salad or vegetables that you have in your fridge.

Ingredients

Spring rolls

• Vietnamese Rice paper - small or large

• Shredded lettuce as a base and any other salads or vegetables needing using up in the fridge i.e. carrots, cabbage, spring onion, cucumber and ginger

• Lime juice

• Soy sauce

• Handful of chopped mint and coriander

• Crushed peanuts (optional)

Satay sauce

• Peanut butter - smooth or crunchy. Use the dregs of a jar or swap out for a tablespoon.

• 1 tablespoon grated block coconut 

• 1-2 tablespoons boiling water

• 1 squeezed lime

• ½ teaspoon sesame oil

• 1 tablespoon soy sauce

• 1 teaspoon honey (optional)

Method

Spring rolls

1. Shred or grate lettuce and all the salad and vegetables you want to use for your rolls

2. Add to a big bowl with the lime juice, soy sauce, herbs and peanuts and mix together

3. Soften the rice paper in a bowl hot water using tongs

4. Place your ricepaper on a plate in front of you with a sausage sized amount of salad in the middle

5. Roll the rice paper into wraps and they’re ready to eat with your dipping satay sauce

Satay sauce

1. Use the dregs of a jar of peanut butter or swap out for a tablespoon and add to a separate bowl

2. Add 1 tablespoon grated block coconut

3. Stir to combine with a mini whisk or fork.

4. Add 1 – 2 tablespoons boiling hot water

5. Add the lime, sesame oil, soy sauce and honey

6. Mix, fork or shake all the ingredients together to form a sauce, blast in the microwave for 20 seconds – mix and serve, or chill until needed for a thicker dipping sauce.

To serve

Enjoy with the delicious satay dipping sauce or a sweet chilli sauce for a little bit of heat!

Recipe courtesy of Zena Leech-Calton

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