Thai Spring Rolls with Peanut Satay Sauce

For the Spring Rolls

Blanche the cabbage leaves and shave the thick part of the stem. Put a mixture of carrots, beetroot, tofu and sprouts in the centre and fold the leaf. Hold it with a toothpick.

Serve the rolls with satay sauce.

For the Satay Sauce

Dry roast the fenugreek seeds in a fry pan. Then add a little water and the onions. Fry the onions adding a little more water when necessary until browned. Add the hing and chili and continue to fry a couple of minutes. Now add the tomato, coconut milk, salt, date paste and then add 500ml of water. Stir this well and bring to the boil. Simmer for 5-10 minutes. Mince the roasted peanuts and add mixing well for one minute and you are done.

Serves 5-7

Photo by Parita Modi

ingredients

3 cups finely processed/grated cauliflower florets
1 cup + 2 tbsp almond flour
4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
1 tsp unrefined salt
1 tsp dried rosemary
1 tsp garlic powder
Freshly ground pepper to taste

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