Chicken Satay Summer Rolls And Satay Dipping Sauce

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There’s nothing fresher than Rice Paper Rolls, especially in spring and summer when the produce is just so delicious & fresh! You can literally put anything inside these, & they taste amazing!

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When I was making these, at the last minute I realised that I didn’t have vermicilli noodles! Oh well, I had a bunch of lettuce, and that worked really well… or you could just load them up with veg. I actually prefered these without the noodles, way more tasty & satisfying. But what really made this dish was the Satay sauce!! O.M.G. It was SO GOOD!

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I used Noya cashew butter to lớn make the Satay sauce. They were kind enough khổng lồ send me some of their nut butters to try. I had previously tried their almond butter, and it was seriously amazing. Let me tell you – not all nut butters are created equal! Which of course, before I tried Noya I thought it would be the same as the one I buy from Aldi, that is usually cheaper, haha.

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Well, no, that is not the case. It was so much better. Anyway, if you don’t have access lớn cashew butter, never mind, just sub it for regular peanut butter, smooth or crunchy would both work well.

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We have another Rice Paper Recipe on our website, which is made with purple noodles! You can kiểm tra that out here.

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I think having some fresh herbs in rice paper rolls are essential. Mint works really well, as does coriander and basil. Also if you can find it, bầu basil is delicious, or even vietnamese mint. Then you just layer them up with other veggies!

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With the rice paper, you only need khổng lồ soak it for about 10 seconds, maybe even less, I just basically dunk it in the water và then take it out. It will soften as you work with it, & you don’t want your rolls too soggy.