Vegetable Summer Rolls with Peanut Satay Sauce
Out of all of the savoury snacks, these summer rolls look the real deal. A beautiful and colourful array of chopped vegetables coated in the transparent spring roll wrapper with a soy infused peanut satay.
Course lunch, Snack
Cuisine vietnam
- 6 Spring roll wrappers
- 1 Red pepper
- 3 Carrots
- ½ Cucumber
- 100 g Baby spinach
- 1 tbsp Black Sesame seeds
Peanut Dipping Sauce
- 55 ml Soy sauce
- 150 g Smooth peanut butter
- 1 Lime, juice
- 1 Red chilli
- 50 ml Water
To make the peanut sauce, whisk together the soy sauce, smooth peanut butter, juice of a lime, finely diced red chilli. This should form a thick peanut paste.
Now you need to gradually add water until the peanut paste turns into your desired dipping thickness. I added around 50ml of water.
To make the summer roll, firstly you want to prepare the vegetables by slicing the stalks off the baby spinach and slicing the red peppers, carrots and cucumber into juliennes.
Soak one spring roll wrap in a bowl of hot water for 10-15 seconds to soften. Then place the spinach, carrot, red pepper and cucumberinside before sprinkling over black sesame seeds and folding in the two sides and wrapping up just like a burrito. Repeat this process with the remaining spring roll wrappers.
Slice the summer rolls in half and serve with the peanut dipping sauce.
Keyword peanut butter, peanut satay, plant based, summer rolls, vegan, vegetables