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Mango spring rolls stuffed with tempeh
By @terianncarty
INGREDIENTS
Rice Paper for rolling
1 Ataulfo mango thinly sliced
1 red pepper thinly sliced
1/4 of a long cucumber thinly sliced
1 cup baby spinach
1/2 cup pickled red cabbage
1 block steamed then marinated tempeh (tamari, sesame oil, rice vinegar, sriracha & garlic)
Handful fresh basil and mint
Sprouts (optional)
METHOD
Steam tempeh from frozen for 8 minutes. Cut into strips and marinate for 2 hours. Heat oil in a nonstick pan and sear tempeh strips until browned and crispy.
Set up your station for rolling the wraps. Place all your ingredients into separate bowls to keep things neat and tidy. Wet 2 kitchen towels and place them on a large cutting board. Pour hot water (not boiling) into a large bowl. Take 2 rice paper sheets and dunk them into the hot water (2 sheets works better than 1. They roll way easier and stay together much better!). Wait for them to soften and then place them onto a separate cutting board or clean working surface. Layer your ingredients in the centre of the circle being careful not to over stuff. Fold edges in towards the middle and then roll into a tight burrito style shape. Place the rolls in between the damp kitchen towels. Repeat until all the ingredients are gone.
Dip into spicy peanut sauce and enjoy!
PEANUT SAUCE
3 tbsp peanut butter
2 tbsp tamari
1 clove garlic minced
1 tbsp sesame oil
1 tbsp sriracha
Pinch chili flakes
Pinch salt
3-5 tbsp warm water
Add everything but water into a bowl. Stir to combine. Add in water slowly until you reach your desired consistency. The thicker the peanut butter the more water you will need. Store extra in an air-tight container for up to 5 days.
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