Tempeh Satay Sticks With Rice Paper Rolls


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!



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


  • 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


  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.

Are you looking for the ultimate crash course in nutrition? Discover the free online masterclass and tune in today.

If you haven’t already, join our free global challenge at www.GetOffTheGluten.com to receive daily recipes & health tips, access to our private group for support and inspiration, plus before and after testing to track your progress in key areas of your life such as weight, sleep, bloating, skin-conditions, mental health and more!

Get access to our 21 day gluten free challenge!