Spicy tempeh & herb
rice paper rolls
These little bundles are a taste sensation!
About this Recipe
These rolls are a little fiddly to make, but bursting with flavour and very moreish. Perfect as finger food, or served with salads as part of a main meal, I tend to ask a friend or family member to help and we set up a production line for layering up the fillings. Any leftover tempeh ‘sausages’ keep well in the fridge and are great for picnics or snacks.
Makes 10 rolls
Step by Step Instructions
- 250g organic tempeh
- 100g bean thread vermicelli noodles
- 1 large carrot, peeled & cut into matchstick lengths using a julienne peeler or knife
- 1 red capsicum, sliced into thin strips
- 1 spring onion, finely sliced
- 1 ripe avocado, sliced
- 10 round rice paper sheets
- Large handful of fresh mint leaves
- Large handful of fresh coriander leaves
For the marinade:
- 2 tbsp gluten-free tamari
- 3 tbsp olive oil
- 1 tsp curry powder
- ¼ tsp hot smoked paprika
For the vegetable dressing:
- 4 tbsp lime juice
- 1 ½ tbsp tamari
- 1 red chilli, deseeded & finely sliced
Preheat the oven to 180C. In a large bowl, whisk together the tamari, olive oil, curry powder and paprika to make a marinade. Cut the tempeh lengthways into 1cm slices. Toss the tempeh in the marinade and lay snugly in a single layer, in an oven-proof dish. Bake for 20 minutes, turning once during cooking. Set aside to cool before putting together the rolls.
Cover the vermicelli noodles with boiling water and leave for 5 minutes. Drain and run under cold water in a sieve until cooled. Use kitchen scissors or a knife to make 3 cuts through the pile of noodles to create shorter lengths.
Whisk together the lime juice, tamari and red chilli for the vegetable dressing. Combine the noodles with the carrot, capsicum and spring onion in a bowl. Pour over the dressing and toss well.
Dampen a clean tea towel and fold in half, to use as an assembly surface. Fill a wide, shallow bowl with warm (not hot) water. Place a piece of rice paper in the water dish, ensuring it is fully submerged. Remove after 30 seconds and lay on the damp tea towel. Place a piece of tempeh and a piece of avocado in the centre. Use tongs to add around 1-2 tbsp of the noodle and vegetable mixture on top. Sprinkle with a generous amount of fresh mint and coriander leaves.
Roll one of the long sides snugly over the filling. Fold over the two short sides and roll the whole thing up tightly like a cigar. Place on a serving plate and repeat with the remaining filling. Avoid letting the finished rolls touch each other on the serving plate, as they can stick and tear. If not serving immediately, cover with a damp tea towel. Can be made up to 12 hours in advance and garnished with sesame seeds or additional fresh herbs.
Vermicelli noodles, also called glass noodles, are usually made from wheat but bean thread noodles are produced with mung bean starch, making them gluten-free.
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