These rice paper rolls are perfect as a main meal or a healthy snack. They are vegan, gluten free and delicious! Make them without the satay sauce for a nut free version. Use any veggies you have laying around. The best summer food.
Tempeh Satay Rice Paper Rolls
- Chopping Board
- Chopping Knife
- Measuring Utensils: tsp, tbsp, 1/4 cup and 1/3 cup
- Kitchen Scales
- 1/2 a purple or wombok cabbage (sliced thinly)
- 2 carrots (sliced thinly)
- 2 cucumbers (sliced thinly)
- 1 packet of bean sprouts
- 1 capsicum (sliced thinly)
- 1/2 block tempeh (sliced)
- fresh herbs of your choice (we used mint, coriander and Thai basil)
- 125 grams rice noodles (we used vermicelli)
- 1 avocado (skin removed and sliced)
- chopped up chilli (optional)
- olive oil spray
- 1 tbsp soy sauce (or amino sauce)
For the satay sauce
- 1/4 cup natural peanut butter
- 1 tbsp soy sauce
- 1 tbsp sweet chilli sauce
- 1 tsp sesame oil
- 2 tbsp freshly grated ginger
- 1/3 cup boiling water
Make your satay sauce
- Mix together all the satay sauce ingredients in a small bowl. You can adjust how much water you add to your desired thickness.
Cook your tempeh
- Cook in a sandwich press: Turn on your sandwich press and wait until the green light turns on indicating that it is ready to cook. Spray with a little olive oil spray and place sliced tempeh onto the sandwhich press plate, shut the lid and cook until they are golden brown (about 5 minutes). Take a tablespoon of soy sauce or coco amino sauce and sprinkle over the cooked tempeh whilst still on the hot plate. Shut the lid once again and let it cook for a further minute. Remove from the heat and set aside. Sprinkling the soy over the tempeh at the last minute makes the tempeh go nice and caramelised.
- Cook in a pan: Spray a little olive oil into a frypan over medium heat. Place tempeh into the pan and let the pieces brown on one side (about 3 minutes) and then turn over to let them brown on the other side. Then, take a tablespoon of soy sauce or coco amino sauce and sprinkle over the cooked tempeh whilst still on the hot plate. Let them cook for a further minute, turning after 30 seconds and remove from the heat. Set aside. Sprinkling the soy over the tempeh at the last minute makes the tempeh go nice and caramelised.
Make your rice paper rolls
- Boil your noodles according to the instructions on the back of your noodle packet. Strain and set aside.
- Place a sheet of baking paper onto your chopping board or plate (this prevents the rice paper from sticking).
- Quickly and thoroughly wet both sides of a piece of rice paper. Place it down on your baking paper lined plate or breadboard.
- Smear a teaspoon (or more) of satay sauce on a piece of tempeh and place it in the centre of the first third of your rice paper. Place a few pieces of each veggie along with a small handful of noodles down on top of the tempeh and sprinkle with herbs.
- "Roll everything up tightly. Gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go as well as tucking in the sides. Think of it as rolling up a burrito." – Look on the back of your rice paper packet, they usually have photo instructions showing you how to roll.
- Place them in a container or on a plate lined with baking paper. Dip them in Vietnamese dipping sauce, sweet chilli or leftover satay sauce.