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Tempeh & vegetable rice paper rolls
Tempeh & vegetable rice paper rolls
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
"Crunchy sesame seeds and fresh mung bean sprouts pair perfectly with tangy tamari and lime dressing in these flavorful tempeh rice paper rolls."
Ingredients:
  • 500.00 ml mixed baby green salad leaves, tightly packed
  • 250.00 ml mung bean sprouts
  • 1 large carrot, julienned
  • 1 large cucumber, julienned
  • 1 large avocado, sliced
  • 150g tempeh, thinly sliced into strips
  • 24.00 gm sesame seeds
  • 1/2 bunch fresh mint leaves
  • 12 round rice paper sheets (10cm diameter)
  • 65.63 gm lime juice
  • 62.50 ml tamari
  • 20.00 ml sesame oil
  • 40.00 ml coconut nectar
  • Himalayan pink salt and pepper, to taste
Instructions:
  • Follow the directions on the rice paper packet for preparation, then place it on a clean surface.
  • Sprinkle sesame seeds in the center, 5cm from the bottom, and add a large mint leaf. Layer a small row of salad leaves, tempeh, carrots, cucumber, avocado, mung bean sprouts, and more sesame seeds. Leave 4cm on each side of the vegetables. Fold in the sides first, then fold up the bottom and carefully roll away from yourself. Place seam side down on a serving platter.
  • Combine dipping sauce ingredients in a small screw-top jar and shake until mixed. Serve with rice paper rolls.

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