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.
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Recipe provided by CNZ Food Ambassador Alana Scott of alittlebityummy.com