Tempeh & Vegetable Rice Paper Rolls Recipe

Cooking Directions

• STEP 1.In a bowl, combine soy sauce, maple syrup, sesame oil, and garlic. Add sliced tempeh and marinate for 15 minutes.
• STEP 2.Heat a non-stick pan over medium heat and cook the marinated tempeh until golden brown and crispy.
• STEP 3.Prepare a large bowl of warm water. Dip a rice paper wrapper into the water for a few seconds until it softens.
• STEP 4.Place the softened rice paper on a clean surface. Add a few slices of tempeh, along with shredded carrots, cucumber, and fresh herbs.
• STEP 5.Fold the sides of the rice paper over the filling, then roll it up tightly. Repeat with the remaining ingredients.
• STEP 6.Serve the rice paper rolls with a dipping sauce made from soy sauce, lime juice, and chili flakes.
• STEP 7.Enjoy the rolls immediately or refrigerate for up to 2 days. Serve chilled.

Cooking Tips

• Make sure to slice the tempeh thinly for even cooking.
• You can add other vegetables like bell peppers or avocado for extra flavor and texture.
• To prevent the rice paper from sticking, place a damp cloth or paper towel on your work surface.

Storage and Serving

• These rice paper rolls are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 2 days.
• Serve the rolls chilled, and you can also serve them with additional dipping sauces like peanut sauce or hoisin sauce.