Satay Rainbow Rolls are healthy, delicious and so easy to make! Once you master the rolls you can mix and match ingredients with what is fresh and growing in your garden. Plus, feel free to swap the halloumi for your favourite protein. These Rainbow Rolls are made using Rainbow Chard but you could also use large Beetroot leaves, Cauliflower leaves, Broccoli leaves, Spinach or even Cabbage leaves. It is important to have flexible recipes that you can make using what you have available in your garden and these rainbow rolls are definitely a versatile option for your Garden to Plate meals.
Satay Rainbow Rolls
Ingredients
- 3 Large Rainbow Chard leaves
- 1 Carrot
- 1 cup finely chopped Red Cabbage
- 1 /4 of a Red Capsicum
- 4 Lettuce leaves
- 1/2 Avocado
- 6 Strips of Haloumi (swap for Tofu or Chicken)
- Small lemon wedge
- 2 TBS Peanut Butter
- 1 tsp Tamari (or soy sauce)
- 1 tsp hot water
- 1 tsp brown sugar
Instructions
- Mix peanut butter, tamari, water, and sugar in a small bowl until fully combined.
- Rinse Haloumi well in water, dry off and place on a plate to coat in a tsp of the Satay Sauce. Keep the remaining sauce for the rolls.
- Finely slice your cabbage. Peel and cut your carrots into fine sticks. Slice capsicum, avocado, lettuce, and any other fillings you want into small strips. Squeeze a little lemon onto the avocado to stop it from going brown.
- Rinse your Rainbow chard and remove the stems (keep these in a small jar of water and add to any other meal over the next day). Carefully slice off the back ridge of the stem so that it is thinner (see example image below).
- In a small pan lightly fry your halloumi until it is slightly golden. About 1minute on each side. Set aside to cool while you prepare the leaf wraps.
- Place a large pan of water to simmer. The pan needs to be big enough to fit your leaves. A wok or a wide frypan works best. Place a dish of water with a few ice cubes beside the stovetop to transfer the leaves to after they have blanched. Add your leaves one at a time to the simmering water for 40secounds and then transfer to the iced water. This will soften the leaves and keep them a vibrant green colour.
- Once they have cooled place them on a tea towel and carefully dry off the excess water.
- Lay the leaves flat with the top facing down. Add your filling to the widest part near the base of the leaves. Ensure there is about an inch of the empty leaf down the sides. Spoon on some sauce above the filling.
- Start rolling the leave from the base and then fold the left side in. Do a half roll again and add the right side. Carefully keep rolling and tucking the sides in as best you can. The bigger the leaf and the more room you have, the easier this will be. At the end, you may need to dab some water on the tip of the leaf to allow it to stick.
- Cut in half with a sharp knife and enjoy!
Notes
Additional filling options: Sprouts, Cucumber, Tomato, Egg, Radish, Corn, Chicken, Tofu,
Leaf Roll Alternatives: Broccoli, Cabbage, Spinach, Cauliflower, Beetroot
