Vegan Summer Rolls with Tempeh and Peanut Dipping Sauce
Ingredients
- 1 240g pack tempeh (or tofu)
- 2 tbsp unflavoured cooking oil (avocado or sesame)
- Salt, to taste
- 1 medium carrot, shredded
- 3/4 cup shredded cabbage
- 1/2 red pepper, sliced into strips
- 4" piece cucumber, sliced into strips
- 1 cup shredded collard greens or spinach
- 8 rice paper wrappers
Peanut Dipping Sauce
- 2 tbsp peanut butter
- 1/2 tbsp Braggs or soy sauce
- 1 tbsp unflavoured oil
- 1 tbsp water
Preparation
Prepare all vegetables and tempeh as described.
In a small bowl, combine all dipping sauce ingredients. Set aside.
On medium heat, sauté tempeh in oil until golden on all sides (about 10 mins). Season with salt and set aside.
Pour warm water onto a dinner plate and submerge your first rice wrapper. After 5 seconds, flip it over to dip the other side, then remove. Place wrapper on a chopping board.
Fill one half of the wrapper with carrot, cabbage, pepper, cucumber, collards, and tempeh.
Fold up the bottom of the rice wrapper, then fold each side over the ingredients tightly.
Serve all rolls on a large platter with the dipping sauce.
