Serves 2
Rainbow Rice paper Rolls
6 spring roll wrappers
warm water
Vegetables
Red Cabbage sliced thinly
Edamame Beans
Avocado
Julienne Carrots
Red Peppers
1 block Tempeh (PlantPower Tempeh) cut into thin slices
2 tsp Chinese five spice
1 tbsp Tahini
Salt
Sauce
4 heaped tbsp natural Peanut butter
11/2 tbsp tamari or soy sauce
2-3 tbsp maple syrup
1 cm fresh ginger (grated)
water
Salt to taste
To Make the sauce
In a food processor add the peanut butter, tamari, maple syrup, ginger, chilli, salt to taste, and add a little water until you get a smooth and runny consistency.
Tempeh
Mix together the chinese five spice, along with the tahini and a little olive oil and season. Add the tempeh to the marinade and coat. Leave to marinade for approximately half an hour (or you can use straight away)
Heat a little olive oil in a pan and cook the tempeh over a medium/high heat until golden in colour each side.
To make the rice paper rolls
Gently submerge the rice papers into the warm water until they begin to soften
Place on a tea towel or damp wooden chopping board and fill the
centre with your vegetables, tempeh and herbs such as coriander or mint.
Begin by folding in the bottom part and then the top part to meet in the
middle. Bring the right side across over the centre and begin to roll so that you have a tight sandwich.
You can either use the sauce as a dipping sauce or use it inside the rice paper rolls.
By Neleta Winter