I remember I became addicted to these when I travelled in Vietnam some seven years ago- and have noticed they have become increasingly popular in Australia since then. These Vietnamese spring rolls always look impressive, however they are super easy to make and are great for healthy entrée’s, lunches or healthy snacks. The Tempeh (What is this?) gives them a nice protein kick to go with the fresh raw veggies- I hope you enjoy them as much as I do!
Rice Paper Wraps (10)
Fresh Mint (enough for 2-3 leaves per roll)
1 Cucumber, sliced thinly
3 Carrots- grated
½ Iceberg Lettuce- shredded
200 grams Tempeh
3 Tablespoons Tamari
¼ cup Tamari
1 Teaspoon fresh Ginger
Cut the Tempeh into long strips and marinade in the Tamari and crushed garlic for several hours. Bake this in a moderate oven for 15-20 minutes and allow to cool.
To prepare the dipping sauce, simply combine the soy sauce and ginger in a small bowl and allow the flavours to infuse.
Meanwhile, prepare a container with hot water. Add a rice paper wrap for about 30 seconds, or until it becomes soft.
To make the rice paper rolls, lay the wrap flat on a clean wooden surface. Add some of the grated carrots, cucumber, shredded lettuce and mint leaves in to the middle, and place a strip of Tempeh on top. Fold the sides in first, and then roll up from the side nearest to you. The rice paper will stick to itself and hold the ingredients inside.
Serve the fresh rolls with the dipping sauce and enjoy! 🙂