These cute little rolls make the perfect dinner party starter or light lunch. You can add whatever ingredients you prefer, as long as they are chopped small!! This is the key to easy rolling, if your veg are too large you will find it really difficult to roll the delicate wraps.
The satay dipping sauce is a necessity here, it adds the perfect flavour to the varied textures of the rolls. If you are going to adapt the roll fillings, make sure you have something crunchy (eg. carrot, cucumber, celery), something soft (eg. avocado, cheese, tofu or tempeh).
Ingredients: (recipe makes 4 rolls)
4 rice paper wraps
1 pack of tempeh
tbsp coconut oil
1 large carrot
tbsp sesame seeds
For the satay dipping sauce:
tbsp almond butter
tbsp soy sauce/tamari
juice of 1/2 lemon
2 tsp agave syrup
small piece of ginger grated
What to do…
Wash and peel your carrot, chop in half widthways and then lengthways. So that you can lie each piece flat on the chopping board, slice into very fine slices, you may need to slice each one again lengthways so you have matchsticks. Peel and finely chop your avocado. In the meantime heat a tbsp of coconut oil in a saucepan, once hot, gently fry the tempeh slices for 5 minutes on each side. Remove from the pan.
Now you will have all your fillings prepared. You can make the sauce, do so by whisking all the ingredients together in a bowl, you need to wish for a few minutes to get rid of any lumps. Adjust to your taste by adding more or less agave and soy sauce.
To make the rolls, first get a plate or a shallow bowl and fill with warm water. Place the rice paper into the water and press to make sure it is totally soaked. Leave for 2 minutes until it begins to soften. Remove from the water and gently pat with a paper towel to get rid of any excess water.
Place the wrap onto a clean surface, place your ingredients in the centre of the paper, leaving 1-2 centimetres to the left and right and about 4 centimetres top and bottom.
Place 1-2 pieces of cooked tempeh, 2 pieces of avocado, a few carrot matchsticks, some bean sprouts and a couple of spinach leaves in the centre of the paper.
Roll by taking the two sides first and folding them over the ends of the filling. Then take the bottom section of the paper and fold up, wrapping the filing. Lastly fold the top piece over and stuck to the wrap to form a sausage shape.
Cut each one in half so you can see the pretty filling, serve with the almond satay sauce and a sprinkle of sesame seeds.