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Fresh Rice Paper Rolls


Marinated Tempeh:

250 g tempeh

1 1/2 tbsp soy sauce*

1 1/2 tbsp pure maple syrup*

2 tsp sriracha sauce

1/2 tsp crushed ginger*

1/2 tbsp neutral oil (rice bran, canola, sunflower)

Peanut Satay Sauce:

4 tbsp peanut butter*

2 tbsp lemon juice*

2 tbsp water

3 tsp brown sugar

1 1/2 tsp soy sauce*

1/2 tsp garlic infused oil*

1/2 tsp crushed ginger*

Rice Paper Rolls:

12  rice paper wrapper

1 small cucumbers

120 g (1 large) carrot (cut into matchsticks)

90 g (1 cup) red cabbage (finely sliced)*

12 g (1/2 cup) fresh mint (roughly chopped)

10 g (1/2 cup) fresh coriander (roughly chopped)



  • Prep In Advance
  • Prep the tempeh. Slice into large rectangles, place in a small saucepan and cover in hot water. Bring the water to a boil, turn down the heat and allow to simmer for 10 minutes. Then drain. Place the tempeh in a bowl or container. In a separate glass or small bowl, whisk together the soy sauce, maple syrup, crushed ginger and sriracha sauce. Then pour over the tempeh. Allow to marinate for at least 2 hours or overnight in the fridge.
  • Create the Rolls
  • Prep the satay sauce. Soften the peanut butter in the microwave for 30 seconds. Place all the ingredients in a small bowl. Then blend using a fork until smooth. You might need to add another 1 to 2 tablespoons of water to loosen the mixture if needed.
  • Heat a large frypan over medium high heat. Add the neutral oil. Fry the marinated tempeh for 3 to 4 minutes each side until golden brown. Remove and slice into pieces (you want the same number of pieces as rice wraps).
  • Prep your vegetables. Slice the cucumber into small sticks, cut the carrot into small match sticks, thinly slice the red cabbage and chop the fresh herbs.
  • Fill a large bowl with warm water. Dip the rice paper wrapper into the water until you feel it start to soften (15-20 seconds). Place the wrapper on a damp towel.
  • On the bottom third of the wrapper, place a small amount of carrot, cucumber, and red cabbage, then top with fresh herbs and tempeh. Try not to overstuff the roll!
  • Roll it up: fold the two small sides up (like a burrito), then gently pull the bottom of the roll up and over the filling (tuck the filling in using your hands). Repeat with the remaining wrappers and fillings.
  • Serve the rice paper rolls with the satay dipping sauce.
  • Storage Tips: Wrap the rice rolls individually in plastic wrap or in a damp tea towel in an airtight container - make sure you separate the wraps otherwise they will stick together. Store in the fridge for up to 2-3 days.

Click here for PDF version

Recipe provided by CNZ Food Ambassador Alana Scott  of

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