Thai Spring Rolls with Peanut Satay Sauce
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- Thai Spring Rolls with Peanut Satay Sauce
Ingredients
- 10 whole cabbage leaves
- 3 cups thin carrot sticks or grated carrots
- 3 cups thin beetroot sticks or grated beetroot
- 2 cups moong sprouts
- 2 cups tofu sticks
- 250 g roasted peanuts or peanut butter
- ½ tsp fenugreek (methi) seeds
- ½ a medium-sized onion, finely chopped
- ½ tsp asofoetida (hing)
- Red chilli powder to taste
- 1½ medium-sized tomatoes, cubed
- ½ tbsp date paste
- ½ cup coconut milk
- ½ tsp unrefined salt
- 125 – 150 ml water, or more according to taste
Photo by Parita Modi
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
