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Thai Spring Rolls with Peanut Satay Sauce

Photo by Parita Modi


  • 10 whole cabbage leaves
  • 3 cups thin carrot sticks or grated carrots
  • 3 cups thin beetroot sticks or grated beetroot
  • 2 cups moong sprouts
  • 2 cups tofu sticks

For the Satay Sauce

  • 250 g roasted peanuts or peanut butter
  • ½ tsp fenugreek (methi) seeds
  • ½ a medium-sized onion, finely chopped
  • ½ tsp asofoetida (hing)
  • Red chilli powder to taste
  • 1½ medium-sized tomatoes, cubed
  • ½ tbsp date paste
  • ½ cup coconut milk
  • ½ tsp unrefined salt
  • 125 – 150 ml water, or more according to taste


For the Spring Rolls

Blanche the cabbage leaves and shave the thick part of the stem. Put a mixture of carrots, beetroot, tofu and sprouts in the centre and fold the leaf. Hold it with a toothpick.

Serve the rolls with satay sauce.

For the Satay Sauce

Dry roast the fenugreek seeds in a fry pan. Then add a little water and the onions. Fry the onions adding a little more water when necessary until browned. Add the hing and chili and continue to fry a couple of minutes. Now add the tomato, coconut milk, salt, date paste and then add 500ml of water. Stir this well and bring to the boil. Simmer for 5-10 minutes. Mince the roasted peanuts and add mixing well for one minute and you are done.

Serves 5-7


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