Summer Rolls with Almond Butter Satay

You can fill these with whatever vegetables and/or meats you like – some great additions are chicken, shrimp, lettuce, hoisin, radish, avocado, vermicelli noodles, mint and cilantro.

The satay sauce is perfect for camping, we just popped all the ingredients into what was left of the Almond Butter in the jar and took that camping with us.

Summer Spring Rolls with Almond Butter Satay 

Satay Sauce

1/2 teaspoon salt

1 tablespoon apple cider vinegar

Juice of half a lemon or lime

2 cloves garlic, chopped finely

1/2 cup Almond Butter

2 teaspoons sesame oil

1 tablespoon soy sauce or aminos

1 teaspoon fish sauce 2 teaspoons grated fresh ginger 1/3 teaspoon red chili flakes

Black pepper to taste

Spring Rolls

Rice paper wraps (about 12-16 medium sized)

¼ cup sesame seeds

¼ cup peanuts, almonds or cashews

1 large carrot

1 mango

1/3 small red cabbage

1 small cucumber

Pickled Ginger

2 cloves garlic, chopped finely

Steps:

At Home: Put all Satay ingredients into a jar and mix or shale to combine. Add a little water to desired sauce consistency.This will last in a jar in the fridge for a few days so you can make a batch and take what you need!

At Camp: Lightly toast sesame seeds and nuts in a small pan over the campfire until starting to brown, remove quickly and let cool.

Chop carrots and cucumber into matchsticks, and thinly slice mango and red cabbage.

Soak rice wraps one at a time in luke warm water until starting to soften, remove and lay on chopping board. Top with a couple of slices of each ingredient and a sprinkle of seeds, nuts and pickled ginger. Fold in edges one at a time, rolling as you go to keep it tight. Pour satay sauce into a small bowl and use to dip your summer rolls into!

Recipe & Images by © Emily Hlavac Green