Vegan Rice Paper Rolls

So Spring is here in the land down under and I guess it’s time to hit panic stations about all the winter food and extra layers I consumed and start to eat clean again.

Here is my go to rice paper roll recipe with a sauce that wins back the attention of my partner that just turned his nose up when I mentioned the word “vegan”. Once again I’ve come up with a meal that satisfies both the shredding mum and the hungry dad, I’m a wizard!
The beauty of these bad boys is you can put whatever you like in them. From prawns, to egg, to chicken and whatever you want in between. This time I went for the vegan friendly approach to kick off my spring eating habits. The key is super thin slices so you don’t overload the roll and split the rice paper.

1 carrot

1 cucumber

1 red capsicum

1 green capsicum

2 avocado’s

Half a bunch of coriander

250 grams of cooked tempeh

1/2 cup raw cashews

1/3 cup bean sprouts

500g vermicelli noodles

1 packet of rice paper

1/2 cup organic coconut cream

2 tbsp almond butter

2 tbsp soy sauce

1 tsp sesame oil

1 inch piece of ginger

Juice of 1/2 a lime
Boil the vermicelli noodles according to the directions on the packet. Drain and set aside.

Thinly slice the rest of the ingredients and crush the cashews. Get a plate and fill it with enough hot water so you can submerge the rice paper in it and set up a separate plate where you can construct the rolls. Once the rice paper has gone soft and translucent move it to the fresh plate and start adding the ingredients to the middle of the roll like a burrito (be careful not to over fill). Once all the ingredients have been added fold her up like a parcel, carefully tucking all the sides in and rolling to the outer edge.

For the sauce, remove the skin and grate the ginger and all all other wet ingredients and stir, adding a small amount of water if the taste is too rich for your liking.

Rebecca Jobson

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