Thai Spring Rolls with Peanut Satay Sauce
Photo by Parita Modi
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
For the Satay Sauce
- 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
Method
For the Spring Rolls
Blanch the cabbage leaves and shave the thick part of the stem. Place a mixture of carrots, beetroot, tofu and sprouts in the centre of each leaf and fold the leaf. Hold it together with a toothpick.
Serve the rolls with satay sauce.
For the Satay Sauce
Dry roast the fenugreek seeds in a frying pan. Add a little water and the onions. “Fry” (without oil) the onions, sprinkling some water as needed to prevent sticking, until browned. Add asafoetida and chilli powder and continue to fry for a couple of minutes. Now add the tomato, coconut milk, salt, date paste and 125 ml water. Stir well and bring to a boil. Simmer for 5-10 minutes. Blend/process the roasted peanuts, until you obtain a chunky butter and add to the pan, mixing well for one minute and you are done.
Serves 5-7