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VEGAN RICE PAPER ROLLS WITH PEANUT SATAY SAUCE

RECIPES/LUNCH/RICE PAPER ROLLS

A super simple, yummy and easy lunch idea.

MAKES: PREP TIME: COOK TIME:

6-8 rice paper rolls 20 minutes 10 minutes

FOR THE RICE PAPER ROLLS:

1 yellow bell paper thinly sliced ⁣

1/4 of a cucumber thinly sliced ⁣

2 carrots thinly sliced ⁣

1/2 block of tempeh sliced and marinated

Some vermicilli rice noodles

Rice paper wrappers ⁣

FOR THE TEMPEH MARINADE:

Once minced garlic clove ⁣

1 tbsp teriyaki sauce ⁣

2 tsp maple syrup ⁣

A pinch of salt and pepper ⁣

1 tsp Smoked paprika ⁣

1 tbsp vegan Worcester sauce ⁣(I used the brand Chippa because it’s gluten free too)

1/2 lemon juiced ⁣


Combine all ingredients in a bowl⁣

FOR THE PEANUT SATAY SAUCE:

4 tbsp creamy smooth peanut butter ⁣

2 tbsp soy sauce ⁣

1 tsp rice wine vinegar⁣

1 tbsp chilli lime dressing

A little bit to warm water to combine everything ⁣


Combine all of the ingredients in a bowl and stir until creamy. ⁣

MAKE THE RICE PAPER ROLLS:

1. Place the tempeh in the marinade for 10-15 minutes while preparing all of the other veggies. ⁣

2. Slice all of the vegetables. ⁣

3. Place the tempeh in the air fryer or oven at 180°C for 10 minutes until crispy or pan fry over medium heat. ⁣

4. While the tempeh cooks combine all the ingredients for the dressing. ⁣

5. Cook the vermicelli noodles according to the packaging and set aside to cool. ⁣

6. Assemble the rice paper rolls by dipping the rice paper in some water then filling it with the tempeh, veggies and vermicelli noodles and rolling it. ⁣

7. Serve with the dipping sauce and some fresh coriander and enjoy.