Rice Paper Rolls with Tempeh and Rainbow Veggies

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This is the first time I’ve ever tried tempeh, and I must say, I was silly to just bite into the raw thing because it was quite not that great tasting, if you know what I mean. I think it’s probably because the tempeh is fermented, so it has that strange taste. I quickly came up a marinade to soak it in, then I cooked it a little, and I’ve come to discover that tempeh is absolutely delicious. This shows that sometimes, it’s all about how you prepare the food. You can have food that tastes horrible if you don’t know how to prepare it, but taste like a piece of heaven when you do.

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I’ve been crazy about making these ever since I saw Blogilate’s post on making these rolls. Of course, I have seen them on other websites as well, but the video just made me drool! I didn’t even realise I had some of those rice paper wraps in the house that I bought some years ago that i had forgotten all about.

Darn it, I wish I had made more because these weren’t enough at all!!!

Rice Paper Rolls with Tempeh and Rainbow Veggies

6 rice paper wrappers
4 romaine lettuce leaves
1/2 cup shredded carrots
1/2 cup shredded purple cabbage
6 slices Tempeh (or extra firm tofu blocks)
1 teaspoon extra light olive oil

Tempeh Marinade
1 tablespoon low sodium soy sauce
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pure maple syrup/honey
1/2 teaspoon sesame oil
1/4 teaspoon balsamic vinegar
A pinch of red chilli flakes
A sprinkle black pepper

Rice Paper Roll Sauce
1 1/2 teaspoon tabasco sauce
1 teaspoon low sodium soy sauce
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
A sprinkle of black pepper

Prepare all the vegetables and wash them. Cut six slices of Tempeh. Next, make the marinade by combining all the marinade ingredients in a shallow bowl. Be sure to stir well! Marinate the tempeh in the sauce for at least 15 minutes so all the delicious flavours can get in.

Add a teaspoon of extra light olive oil to a skillet/frying pan and turn it on medium high (about 5-6). Add the tempeh and saute for a total of 5-8 minutes, flipping back and forth during the time. Don’t go away because tempeh may burn! Once the tempeh is cooked, put it back into the marinade bowl as there are still sauce left over and it just lets the flavour sink in even more.

Make the rice paper roll sauce by combining all the ingredients for the sauce in a bowl and stir well.

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Have your rice paper wraps ready and fill a large bowl with warm water. Dip the rice paper wrap in there for about 10-20 seconds. You will feel it soften up. Take it out once it’s relatively soft, but not too soft. If you overdo it, the roll will stick.

Place it flat on the table and add half the lettuce leaf on the bottom, then spread a little purple cabbage and carrot slices and one slice of tempeh. Drizzle the sauce over.

Roll the wrap up by folding the left and right sides, then the top and bottom. Do the same for all the rolls!

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Rice Paper Rolls with Tempeh and Rainbow Veggies
Serves: 2
 

Ingredients
  • 6 rice paper wrappers
  • 4 romaine lettuce leaves
  • ½ cup shredded carrots
  • ½ cup shredded purple cabbage
  • 6 slices Tempeh (or extra firm tofu blocks)
  • 1 teaspoon extra light olive oil
Tempeh Marinade
  • 1 tablespoon low sodium soy sauce
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon pure maple syrup/honey
  • ½ teaspoon sesame oil
  • ¼ teaspoon balsamic vinegar
  • A pinch of red chilli flakes
  • A sprinkle black pepper
Rice Paper Roll Sauce
  • 1½ teaspoon tabasco sauce
  • 1 teaspoon low sodium soy sauce
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • A sprinkle of black pepper

Instructions
  1. Prepare all the vegetables and wash them. Cut six slices of Tempeh. Next, make the marinade by combining all the marinade ingredients in a shallow bowl. Be sure to stir well! Marinate the tempeh in the sauce for at least 15 minutes so all the delicious flavours can get in.
  2. Add a teaspoon of extra light olive oil to a skillet/frying pan and turn it on medium high (about 5-6). Add the tempeh and saute for a total of 5-8 minutes, flipping back and forth during the time. Don’t go away because tempeh may burn! Once the tempeh is cooked, put it back into the marinade bowl as there are still sauce left over and it just lets the flavour sink in even more.
  3. Make the rice paper roll sauce by combining all the ingredients for the sauce in a bowl and stir well.
  4. Have your rice paper wraps ready and fill a large bowl with warm water. Dip the rice paper wrap in there for about 10-20 seconds. You will feel it soften up. Take it out once it’s relatively soft, but not too soft. If you overdo it, the roll will stick.
  5. Place it flat on the table and add half the lettuce leaf on the bottom, then spread a little purple cabbage and carrot slices and one slice of tempeh. Drizzle the sauce over.
  6. Roll the wrap up by folding the left and right sides, then the top and bottom. Do the same for all the rolls!

 

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