Tempeh & Vegetable Rice Paper Rolls

By Maz Pugoy

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The sesame seeds and mung bean sprouts add texture while the tamari and lime juice dressing add zing to these tempeh rice paper rolls.

All you have to do is throw all your ingredients of Tempeh & Vegetable Rice Paper Rolls

  1. 2 cups mixed baby green salad leaves, tightly packed
  2. 1 cup mung bean sprouts
  3. 1 large carrot, julienned
  4. 1 large cucumber, julienned
  5. 1 large avocado, sliced
  6. 150g tempeh, thinly sliced into strips
  7. 2 tablespoons sesame seeds
  8. 1/2 bunch fresh mint leaves
  9. 12 round rice paper sheets (10cm diameter)
  10. 1/4 cup lime juice
  11. 1/4 cup tamari
  12. 1 tablespoon sesame oil
  13. 2 tablespoons coconut nectar
  14. Himalayan pink salt and pepper, to taste

The instruction how to make Tempeh & Vegetable Rice Paper Rolls

  1. Prepare rice paper according to instructions on the packet. Lay onto a clean surface.
  2. In the middle, 5cm from the bottom (side closest to you) sprinkle some sesame seeds and place a large mint leaf. Top with a small row of salad leaves, tempeh, carrots, cucumber, avocado, mung bean sprouts and more sesame seeds. Take cake to leave about 4cm on either side of the row of vegetables. Fold in each side first, then fold up the bottom and roll away from you carefully. Place seam side down onto a serving platter.
  3. Place ingredients for the dipping sauce into a small screw-top jar and shake until combined. Serve dipping sauce alongside rice paper rolls.

Nutritions of Tempeh & Vegetable Rice Paper Rolls


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