Thai Spring Rolls with Peanut Satay Sauce


  • 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

  • 500g of peanuts roasted or a jar of peanut butter
  • 1 medium size onion finely chopped
  • 1 tsp fenugreek seeds
  • 1 tsp hing (asofoetida)
  • Chili to taste
  • 3 tomatoes of medium size cubed
  • 1 tbsp of date paste
  • 1 cup of coconut milk
  • 1 tsp of salt


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