Steak Rice Paper Rolls with Almond Butter Satay


  • Tugun Market Co January Feature Recipe.pages
  • 1 large premium rump steak (Tugun Market Co Butcher)
  • 1 tbsp olive oil
  • 1 cucumber, sliced into thin strips
  • 1 avocado, sliced into thin strips
  • 1 carrot, sliced into thin strips
  • Small handful of sunflower sprouts
  • 1 mango, sliced into strips
  • 1/4 red onion, sliced
  • 1 bunch mint, leaves picked
  • 10-12 rice papers (King Soba Organic White Rice Papers) Lime wedges, to serve
  • Salt and pepper, to season

Almond Butter Satay

  • 3 tbsp almond butter (Nutty Bruce) 3 tbsp hulled tahini (Mayvers)
  • 2 tbsp tamari (Ceres Organic)
  • 1 tbsp maple syrup (Queen)
  • Juice of one lime


  1. Season steak with salt and pepper on both sides. Drizzle a cast iron pan with olive oil and heat over medium-high heat. Cook steaks for 3-4 minutes on each side or to your preference. Set aside to rest then thinly slice.
  2. Add hot water to a large shallow dish. Dip a rice paper into the dish for a few seconds or until just pliable then add to a plate. Sprinkle with sesame seeds then add a small amount of each topping on to the rice paper. Carefully roll up each paper. Repeat until all toppings are used. Dip into almond butter satay and enjoy!

Almond Butter Satay Sauce

  1. To make the almond butter satay, add all ingredients to a medium bowl and whisk together. Add a dash of boiling water and continue to whisk until a smooth sauce-like consistency comes together.


Feel free to sub out the steak for your favourite protein – cooked tempeh, chicken and prawns are some of my favourite fillings for these versatile rolls.