Veggie summer rolls with a peanut-satay sauce

Veggie summer rolls with a peanut-satay sauce

Anett Velsberg
INGREDIENTS
 
For the dipping sauce:  
Unsweetened, smooth peanut butter  1/3 cup
Isopure® Whey Protein Isolate Unflavored  1 scoop
Juice from limes  2
Coconut milk  1/4 cup
Sambal oelek or other chili paste  1 tsp
Soy sauce or tamari, more to taste  1 tbsp
Grated ginger  1 tsp
Garlic clove, finely grated  1
Ground coriander  1/2 tsp
Ground cumin  1/2 tsp
Sea salt and black pepper  to taste
Water, if needed  2-3 tbsp
   
For the summer rolls:  
Rice papers 6-8
Carrot, cut into matchsticks  2 medium-sized
English cucumber, cut into matchsticks  1/4
Small red cabbage, thinly sliced  1/4
Bell pepper, thinly sliced  1/2 red
Small avocado, thinly sliced  1
Small handful mint or coriander   
sesame seeds, for garnish (optional)  1-2 tsp
   
INSTRUCTIONS

To make the dipping sauce, place all the ingredients in a blender and blend until smooth. Add more water to desired consistency. Taste and adjust seasoning.

 

To make the summer rolls, soak the rice paper in luke-warm water until it has softened a bit, but not completely. Remove from water and place on a cutting board or work surface. Place the cut vegetables and herbs in the middle of the rice paper in an elongated pile.

Fold the edges of the rice paper over the middle and roll up into a cigar very tightly.

Top with sesame seeds and repeat with rest of the rice paper. Best served immediately.

This recipe makes 2 servings.

250 Cals
13g Fat
24g Carbs
9g Protein
 
Isopure® Whey Protein Isolate Unflavored