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Summer rolls with satay sauce

Summer rolls with satay sauce

Total Time
25 min
20 min
5 min


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)


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


  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.