Satay Dipping Sauce and Rice Paper Rolls

Fiona Sheppard

Perth, Western Australia

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Instagram: @rawcrush

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Rice paper hack: Soak rice papers in ice water so they don't break!

INGREDIENTS

Satay Dipping Sauce

3 tbsp crunchy peanut butter

3 tbsp coconut yogurt

2 tbsp tamari

2 tbsp fresh lime juice

2 tbsp maple syrup

1 tbsp sriracha

½ tsp minced garlic

½ tsp minced ginger

¼ tsp pink salt

¼ tsp black sesame seeds

Rice Paper Rolls

10 Vietnamese rice papers

60g bean thread noodles soaked in hot water until soft

100g baby corn

100g iceberg lettuce, shredded

100g carrots, cut into 7 cm matchsticks

100g red bell pepper, cut into 7 cm matchsticks

100g raw asparagus, cut into 7 cm matchsticks

100g enokitake mushrooms

50g mint

METHOD

Satay Dipping Sauce

• Mix all the ingredients except the black sesame seeds in a bowl. Add more or less of ingredients to taste (i.e., if it still tastes too buttery add a bit more lime juice, if you like it spicier, add more sriracha). Then sprinkle with sesame seeds and serve.

Rice Paper Rolls

• Prepare all ingredients and set up an assembly line. In some iced water, dip the rice paper until coated with water and place on a dry tea towel. Take a small amount of each ingredient and layer in one direction in the center of the rice paper. Try not to overfill. Pull up the bottom flap over the ingredients and make sure it is secure. Fold in the sides and continue to roll until the ingredients are enclosed and secure. Place on a lightly oiled plate to serve. Serve with satay dipping sauce.