Put all Satay ingredients into a jar and mix or shake to combine. Add a little water to desired sauce consistency. This will last in a jar in the fridge for a few days so you can make a batch and take what you need!
AT CAMP or AT HOME
Lightly toast sesame seeds and nuts in a small pan over the campfire until starting to brown, remove quickly and let cool.
Chop carrots and cucumber into matchsticks, and thinly slice mango and red cabbage.
Soak rice wraps one at a time in lukewarm water until starting to soften, remove and lay on chopping board. Top with a couple of slices of each ingredient and a sprinkle of seeds, nuts, and pickled ginger. Fold in edges one at a time, rolling as you go to keep it tight. Pour satay sauce into a small bowl and use to dip your summer rolls into!
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/summer-rolls-almond-butter-satay/