Ingredients

Peanut Sauce

• 65 ml (4 Tbsp) peanut butter
• 45 ml (3 Tbsp) soy sauce
• 15 ml (1 tbsp) honey
• 1 clove of garlic, crushed
• 5 ml (1 tsp) fresh ginger, grated
• 45 ml (3 Tbsp) fresh coriander leaves, chopped
• lemon juice to taste
• salt and freshly cracked black pepper

Summer Rolls

• 500 ml ( 2 cups) rainbow coleslaw, raw
• 65 ml (¼ cup) fresh coriander leaves, chopped
• 1 x 410g can Rhodes Quality Whole Kernel Corn, drained
• 1 x 432g can Rhodes Quality Pineapple Pieces, drained and chopped
• 2.5 – 5 ml (½ – 1) tsp chilli flakes
• ½ cucumber, thinly sliced
• 8 – 12 large butter lettuce leaves

Method

1. For the peanut sauce, place all the ingredients into a small bowl.
2. Whisk until smooth and well blended.
3. Season to taste with lemon juice, salt and pepper.
4. Set aside.
5. Place the coleslaw into a large bowl.
6. Add the coriander.
7. Add the Rhodes Quality Whole Kernel Corn and the chopped Rhodes Quality Pineapple Pieces and toss to mix.
8. Add the chilli flakes and season well.
9. Lay out one butter lettuce leaf.
10. Add a spoonful or two of the filling.
11. Place a few of the cucumber slices on top of the filling.
12. Gently fold the two side edges of the lettuce leaf inwards and over the filling and then roll up.
13. Repeat with the remaining ingredients.
14. Slice each lettuce roll in half.
15. Serve immediately with the peanut sauce for dipping.