Summer rolls with satay sauce
3
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
Ingredients
Vermicelli rice noodles
75 g, dry
Vegetable oil
3 tsp
Rice wine vinegar
1½ tsp
Lime juice
1½ tbs
Fresh red chilli
1 whole, small, deseeded, finely chopped, plus extra, to serve
Rice paper roll wrappers
8 individual, (8 x 10g wrappers)
Carrot(s)
1 large, cut into matchsticks
Lebanese cucumber
1 medium, cut into matchsticks
Yellow capsicum
1 medium, thinly sliced
Green shallot(s)
2 individual, sliced
Fresh coriander
¼ cup(s), leaves
Smooth or crunchy peanut butter
1 tbs
Soy sauce
2 tbs, light variety
Agave syrup
2 tsp
Instructions
1
Cook noodles following packet instructions. Drain. Refresh under cold water and drain.
2
Combine oil, vinegar, 2 teaspoons juice and chilli in a small bowl. Set aside.
3
Fill a large bowl with warm water. Dip 1 rice paper sheet into the water for 10-20 seconds or until just soft. Place on a clean work surface. Top with some carrot, cucumber, capsicum, shallot and coriander. Spoon a little of the chilli mixture over the vegetables. Fold the top and bottom and roll up firmly to enclose the filling. Repeat with the remaining rice paper sheets, carrot, cucumber, capsicum, shallot, coriander and chilli mixture.
4
Whisk together peanut butter, soy sauce, agave syrup, remaining juice and 1 tablespoon warm water in a small bowl until smooth. Sprinkle with extra chilli and serve with rolls.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.