SUMMER SPRING ROLLS

E. McPhillips
Nov 26, 2016
2 min read

What did I think would happen when you eat endless ice cream, cheesecake, lollies, cookies and doughnuts? I didn't get a six pack if that's what you were wondering. I'd probably take a different route if abs are what you're after, hey. Me on the other hand, I'll be eating a blueberry muffin while I tell you about how my temporary, guilty conscience resulted in a great light, healthy summer meal for dinner.

If you haven't picked it up by now, my diet has been about as good as Mama June on cheat day. I may as well have been eating straight tablespoons of sugar. It's been a great time, no doubt; but it comes at a cost. That being my belly. I'm a beauty ball of blubber right now and while useful in winter...it's unwelcome.

I decided to cook something light and guilt free for dinner, and seeing as it's stone fruit season I needed some fruit features.

This meal is great if you're looking for a bite that is light and filling. The winner of this dish is the satay sauce. It's not a tradition sate but is still quite delicious. Adjust the measurements to suit your tastebuds, add more nut butter or coconut cream if that's what you feel.

Next time you want a burst of fruity and earthy flavours, give these Summer Spring Rolls a go. Scroll down for the recipe.

E.xx

*Sauce recipe not original, credit coming soon*

Ingredients -

Wraps

1 x punnet of strawberries
1 x mango
1 x tbsp fresh mint
1 x cucumber
Collard greens or baby cos lettuce cups

Chicken

Chicken tenderloins
1 x tsp crushed cumin
1x tsp cajun spice
1 x tsp crushed coriander seed
1 x lime

Satay Sauce

1 x unsweetened apple sauce
1 x tbsp sesame oil
1 x tsp white wine vinegar
1 x tbsp fresh grated ginger
1 x crushed clove garlic
2 x tbsp nut butter
2 x tbsp coconut cream
1 x lime

Method -

Marinate chicken tenderloins in the lime juice with the herbs and spices. While chicken is marinating, slice the strawberries, mango, cucumber and mint; and transfer into a bowl. Wash the lettuce cups and seperate from the stem.
To make the sauce, add all the ingredients to a blender and blend til a smooth consistency.
Return to chicken and remove from marinade. Add chicken to a hot pan with coconut oil. Cook until cooked through and crispy on the outside.
Tear chicken into pieces and transfer to a bowl.
Transfer sauce to a bowl and begin building your spring rolls.