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Vegan Rice Paper Rolls

Makes 10 rolls
Servings: 4
Calories: 430kcal

Ingredients

  • ½ cup grated carrot
  • ½ cup thinly sliced red cabbage
  • ¼ yellow capsicum sliced thin
  • ¼ red capsicum sliced thin
  • ¼ green capsicum sliced thin
  • 1 bunch coriander
  • 1 packet of thin vermicelli noodles
  • 10 spring roll rice papers
  • 1 block of Organic Village Mung bean & Hempseed Tempeh (300g) or whatever organic Tempeh you can source locally. It's important to buy organic especially if you use Soy Tempeh as most non-organic Soy is Genetically Modified
  • Black toasted sesame seeds

Instructions

  • Slice tempeh into thin strips
  • Heat a large frypan and add sesame oil or veggie broth. Fry tempeh until golden on all sides and set aside. (*If you have cardiovascular disease or any other chronic disease it's advisable to use veggie broth or water instead of oil when pan cooking foods)
  • Prepare noodles by placing vermicelli in boiling water for around 10min. Drain and set aside.
  • To assemble spring rolls, fill a large bowl with lukewarm water. Dampen a tea towel and place on a cutting board. Dip rice paper into water until softened then place on the damp cloth.
  • Sprinkle the rice paper with sesame seeds. Place a small handful of noodles in the centre of the paper. Layer with vegetables, herbs and Tempeh.
  • Gently fold the rice paper over once, tuck in edges and continue rolling until it is sealed.
  • Slice roll in half and serve with dipping sauce.