Crudite Springrolls with Peanut Satay

by October 12, 2016 0 comment
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Recipe and styling by Mari-Louis Guy&Callie Maritz 


Prep 10 min\Cooking 5

Serves 6-8



Handful of small carrots

Handful of string Beans

4-6 Pimentos

2 Tbsp cornstarch


Spring roll wrappers

Oil for deep frying


Blanch the carrots and beans in boiling water for a few seconds before submerging them into an ice bath. Dry completely.  Cut the spring roll wrappers into halves or quarters, depending on the size each vegetable. Combine the cornstarch and a little

splash of water to form a sticky liquid. Brush this on the edges of the selected wrappers,

Roll loosely around the vegetable. Deep fry until crispy, drain and serve with Peanut

Satay sauce.


Peanut Satay Sauce

We have found many finished and `just-add-milk and heat` satays in supermarket that work well for us, but here is our easy homemade version.


1 Tbsp peanut or vegetable oil

1 small knob ( about 2 cm) fresh root ginger, peeled and minced

4 cloves garlic, minced

1 11/2 tsp curry powder

½ tsp chilli flakes

4 Tbsp peanut butter

1 Tbsp hoisin sauce

1 Tbsp soy sauce

1 Tbsp rice or apple vinegar

1 tsp brown sugar

1 ½ cups chicken stock


Heat the oil in a saucepan set over moderate heat. Gently sauté the ginger and garlic until fragrant. Add the curry powder and chilli flakes and sauté for another minute. Remove from the heat.


Add this along with rest of the ingredients into a food processor and pulse until well combined. If too thick, add a splash of water and stir through.

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