Veggie summer rolls with a peanut-satay sauce
| 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 |
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.
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.
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