Vietnamese-Inspired Vegan Summer Rolls with Harissa Peanut Butter Dipping Sauce
Ingredients
Tempeh
- 200g tempeh
- 2 tbsp sesame oil
- 1 tbsp tamari
- 1 tbsp pure maple syrup
Filling
- 1 small carrot
- 1 red bell pepper
- 1⁄2 cucumber
- 8 sheets rice paper
- Handful edible flowers (pansies/violas) and/or fresh herbs (mint, coriander)
- 100g thin rice noodles, cooked
Dipping Sauce
- 4 tbsp @nutshed_ Harissa Chilli Peanut Butter
- 2 tbsp tamari
- 2 tbsp pure maple syrup
- 1 1⁄2 tbsp freshly squeezed lime juice
- 2 tbsp hot water
Preparation
Marinate the tempeh: In a bowl, mix the sesame oil, tamari, and pure maple syrup. Cut the tempeh into thin strips and coat them in the marinade. Let them sit for about 15 minutes.
Prepare the filling: Julienne the carrot, red bell pepper, and cucumber. Prepare a bowl of warm water to soften the rice paper sheets.
Assemble the summer rolls: Dip a rice paper sheet into the warm water for a few seconds until pliable. Place it on a clean surface. On one edge of the rice paper, arrange a small portion of the marinated tempeh, julienned vegetables, edible flowers or herbs, and cooked rice noodles.
Roll it up: Fold the sides of the rice paper over the filling and then tightly roll it up from the bottom, similar to a burrito.
Repeat the process with the remaining ingredients.
Make the dipping sauce: In a bowl, combine Harissa Chilli Peanut Butter, tamari, pure maple syrup, lime juice, and hot water. Mix until smooth and well combined.
Serve: Cut the summer rolls in half diagonally and serve with the Harissa Peanut Butter Dipping Sauce.