Summer Rolls with Sweet Satay Dipping Sauce
Updated Mar 05, 2021, Published May 07, 2014
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Summer Rolls with Sweet Satay Dipping Sauce
Ingredients
For the sauce:
- 2 tablespoons raw almond butter
- ¼ teaspoon minced fresh ginger
- 2 tablespoons gluten-free tamari or coconut aminos
- 1 tablespoon honey
- 1 teaspoon fresh lime juice
- 1-2 teaspoons chili sauce, (such as Sriracha), depending on desired level of heat
For the rolls:
- 1 medium zucchini, , peeled and shredded into long strands
- 1-2 heads Bibb, Boston or Butterhead lettuce, , depending on size, leaves removed
- 2 avocados, , pitted and sliced
- 3 carrots, , peeled and shredded into long strands
- 1 large cucumber, , peeled, seeded, and shredded into long strands
- 1 bunch fresh mint, , roughly chopped
Instructions
Make the sauce:
- Whisk together all of the sauce ingredients.
- Refrigerate until ready to serve.
Make the rolls:
- Bring a small pot of water to a rolling boil.
- Drop in the zucchini strands, swirl around, and then immediately bring them back out and into an ice bath.
- Transfer to paper towels to drain. (You want to blanch them to soften a bit but don’t want to cook them to mush.) Alternatively, you can place the zucchini strands in a bowl with plastic wrap and microwave for 2-3 minutes and repeat the ice bath step as directed.
- To assemble the summer rolls, lay the lettuce leaves on a work surface as flat as possible.
- Arrange the avocado slices on the lettuce leaves.
- Stack the vegetables and mint on top lengthwise.
- Pile on the veggies as little or as much as you want. Don’t overstuff or you won’t be able to roll them.
- Fold in the sides of the leaves and roll up the wraps as you would burritos.
- Place on plates, seam side down.
Nutrition
Calories: 93kcalCarbohydrates: 9gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 78mgPotassium: 348mgFiber: 3gSugar: 4gVitamin A: 3123IUVitamin C: 9mgCalcium: 31mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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