Tempeh Rice Paper Rolls

Serving Size- 2

• Dairy Free

• Gluten Free

• Nut Free

• Vegan

• Vegetarian

Ingredients

300g organic tempeh

2 Tbsp coconut aminos

1 Tbsp honey (or agave/coconut nectar if vegan) 

1 cup alfalfa sprouts

1 large cucumber

⅛ red cabbage

1 carrot

1 packet of rice paper rolls

1 Tbsp sesame seeds 

Method

1. Marinate tempeh in honey and coconut aminos for two hours in the fridge. Then pan fry in a non-stick pan (roughly 3 mins on each side). Take the tempeh off the heat and cut it into long rectangular strips

2. Thinly slice the carrot, cucumber, and red cabbage

3. Fill a large bowl with warm water. Place a clean, damp tea towel on a flat work surface

4. Dip a rice paper sheet in the warm water and leave it to soften, for approx 30 seconds then remove and place it on the tea towel

5. Place all fillings in the middle of the rice paper sheet in a line (do not add too much)

6. Fold the sides of the rice paper over the top of the filling and roll from the bottom to enclose the mixture

7. We suggest serving the rice paper rolls with our Chia Chilli Jam