• Prep time

    15 Mins

  • cook time

    40 Mins

  • servings




Satay Sauce

  •  cup smooth peanut or almond butter
  •  cup coconut milk
  • ½ inch piece of ginger
  • 1 garlic clove
  • 3 tbsp soy sauce or tamari, more to taste
  • 1 tbsp sriracha or another hot sauce
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • 1 tsp maple syrup
  •  limes juice
  • salt & pepper to taste
  • 1 tbsp water to desired thickness (optional)


  • 8 rice papers
  • 1 carrot, julienned
  • ½ cucumber, julienned
  • ¼ small red cabbage thinly sliced
  • ½ mango, thinly sliced
  • ¼ cup fresh mint leaves
  • ¼ cup fresh cilantro
  • black or white sesame seeds, to serve

product used in the recipe

Organic Forbidden® Rice

  • 1

    Add rice to a medium-sized pot along with water and sea salt. Bring to a boil, then cover and cook for 30-35 mins, until tender. Remove from heat and let stand covered for a few minutes. Fluff with a fork and set aside.

  • 2

    While rice is cooking, place all the ingredients for the satay sauce in a high-speed blender and blend until very smooth (~1 min). Taste and adjust seasoning.

  • 3

    To make the rolls, soak rice paper in cold water for 30 seconds, until it begins to soften, then place on a clean surface. Add the rice and the rest of the toppings to the center in a pile. Fold up the sides and then roll up firmly. Sprinkle sesame seeds on top and cut in half.

  • 4

    Serve immediately with satay sauce.

product used in the recipe

Organic Forbidden® Rice

Instruction video