
Rice paper rolls
- 2 cups mixed baby green salad leaves, tightly packed
- 1 cup mung bean sprouts
- 1 large carrot, julienned
- 1 large cucumber, julienned
- 1 large avocado, sliced
- 150g tempeh, thinly sliced into strips
- 2 tbs sesame seeds
- 1/2 bunch fresh mint leaves
- 12 round rice paper sheets (10cm diameter)
- 1/4 cup lime juice
- 1/4 cup tamari
- 1 tbs sesame oil
- 2 tbs coconut nectar
- Himalayan pink salt and pepper, to taste
Method
- Prepare rice paper according to instructions on the packet. Lay onto a clean surface.
- In the middle, 5cm from the bottom (side closest to you) sprinkle some sesame seeds and place a large mint leaf. Top with a small row of salad leaves, tempeh, carrots, cucumber, avocado, mung bean sprouts and more sesame seeds. Take cake to leave about 4cm on either side of the row of vegetables. Fold in each side first, then fold up the bottom and roll away from you carefully. Place seam side down onto a serving platter.
- Place ingredients for the dipping sauce into a small screw-top jar and shake until combined. Serve dipping sauce alongside rice paper rolls.
Notes
- Rice paper sheets can be found in the Asian section of most major grocery stores.
- Tamari is the gluten-free version of soy.
- Tempeh is a fermented soy bean product that is readily available in major grocery stores.
- Tamari, coconut nectar and Himalayan pink salt can be found at most organic health food stores.
- If you’re having trouble finding coconut nectar, you can substitute with agave nectar or maple syrup. Always use organic produce whenever possible.
- For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
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