Thai Lettuce Springrolls With Peanut Satay


  • lettuce leaves (for the cups)
  • ¼ cup chopped spinach
  • ½ cup chopped tomatoes
  • ½ cup chopped cucumbers
  • ½ cup chopped cabbage

Tangy Peanut Sauce

  • ¾ cup roasted peanuts
  • ⅓ cup dried dates (powdered)
  • 2 roasted red chili whole
  • ¼ cup tamarind
  • ½ tsp rock salt


Grind all the dressing ingredients in a grinder, along with a bit of water till you have a  smooth creamy pink colored dressing. Massage this into the chopped vegetables, till nicely mixed. Put spoonfuls on the lettuce leaves.


Serves 1