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Ingredients
- 150g peanut butter
- 2tbs gluten-free soy sauce
- 1tbs sesame oil
- 1tbs honey
- 1tbs lime juice
- 1 garlic clove, minced
- 1tsp grated fresh ginger
- 1/2tsp chilli flakes
- 80ml hot water
- Salt and pepper
- 8 rice paper sheets
- 200g cooked prawns
- 100g courgette, sliced
- 100g red pepper, sliced
- For the hot satay sauce: in a mixing bowl, combine the peanut butter, soy sauce, sesame oil, honey, lime juice, minced garlic, grated ginger and chilli flakes. Gradually add hot water to the mixture while stirring until you achieve your preferred dipping sauce consistency. Set aside.
- To assemble the spring rolls: fill a large bowl with warm water. Dip one sheet of rice paper into the water and rotate it until it softens (about 10-15 seconds). Make sure not to oversoak the rice paper to prevent it from tearing. Lay the softened rice paper on a clean, damp kitchen towel. Place a few cooked prawns, julienned courgette and julienned peppers in the centre of the rice paper. Carefully fold the sides of the rice paper over the filling, then roll it up tightly, similar to a burrito or spring roll. Repeat the process with the remaining rice paper and filling ingredients. Garnish with sliced spring onions.
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