Rice Paper Rolls

November 7, 2018

This is by far one of my more successful meal ideas and will be a weekly fixture in the Smith-Waters household from now on!

 

Satay Sauce

  • 1 tbsp ABC spread

  • 1/4 cup hot water 

  • 2 cloves garlic, chopped

  • 1 inch knob ginger, grated

  • 1 spring onion, diced

  • 1 red chilli, sliced (optional)

  • 2 tbsp coconut aminos 

  • Juice of half a lemon or lime 

     

  1. Add the ABC spread to a bowl and add in hot water and whisk until combined. If the sauce is too thick, add more water. 

  2. Add in remaining ingredients and whisk.

Side note - this sauce is good on just about anything! You can add it to a salad as a dressing or coat chicken in it for a marinade.

 

Rice Paper Rolls 

  • 4 rice paper rolls 

  • 1 large bowl of warm water

  • 1 cucumber, sliced thin

  • 1 capsicum, sliced thin

  • 1 carrot, sliced thin

  • 1 avocado, sliced thin

  • Protein of your choice - I used chicken breast for this one 

  • 1 bunch of fresh coriander 

  1. Gently place the rice paper roll (one at a time) in the warm water and soak for a few seconds until they become pliable then lay them on a board.

  2. Spoon one tsp of satay sauce in the middle then layer on as many toppings as you like, finishing with the coriander. 

  3. Fold top and bottom first then fold the left edge over the ingredients and roll. 

  4. Dip in the satay sauce once finished.

 

Tip - make them as you go and eat them straight away - they don't keep too well if left for too long! 

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