Tempeh Satay Sticks With Rice Paper Rolls

Rachel Morrow RACHEL MORROW

When we talk about fermented foods, tempeh often gets overlooked! Perhaps this is because tempeh is a little fickle to cook with - it can be very bland and unpleasant if prepared incorrectly. However, with a delicious recipe and simple steps to follow here, you really can’t go wrong… Bring on the tempeh love affair!

Ingredients

SATAY SAUCE

  • ½ cup pure peanut butter
  • ½ cup of coconut milk
  • 2 tsp curry powder
  • 2 tsp coconut sugar

RICE PAPER ROLLS

  • 200g organic tempeh, cut into strips
  • 6 rice paper rolls
  • 1 carrot, grated
  • ½ red pepper (capsicum) finely cut into thin strips
  • 1 cup English spinach leaves

Method

  1. In a shallow fry pan, fry tempeh in a little oil until browned and a little crispy. Remove from heat and set aside.
  2. Add peanut butter, coconut milk, curry powder, and coconut sugar into a small saucepan over medium heat. Stir constantly until the mixture is well-combined and thickened to form a satay sauce. Remove from heat and set aside.
  3. Bring a large kettle of water to boil. Pour hot water into a large heatproof bowl.
  4. Being very careful with the hot water, use tongs to dip rice paper rolls into the hot water (approximately 5 seconds) until softened but not dissolving.
  5. Spread softened rice paper roll on a flat surface. Starting at one side, heap your tempeh, carrot, red pepper and spinach. Then roll to form a ‘spring roll’ configuration. Repeat with remaining wraps.
  6. Serve with satay dipping sauce.



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