Tempeh Rice Paper Wraps Box
Ingredients
- 14 oz Tempeh
- 3 tbsp soy sauce
- 3 tbsp maple syrup
- 1.5 tbsp avocado oil
- 12 rice paper sheets
- 1 small cucumber julienned
- 1 carrot julienned
- 1 cup red cabbage julienned
Almond Satay Sauce
- 4 tbsp almond butter
- 2 tbsp lemon juice
- 2 tbsp water
- 3 tsp brown sugar
- 1.5 tsp soy sauce
- 1/2 tsp avocado oil
Instructions
- Panfry over medium heat, until all the sides are lightly browned. While the tempeh is frying, mix together the soy sauce, maple syrup and avocado oil. Add to the tempeh, once done frying. Place aside.
- Next, prep the satay sauce. Soften the almond butter in the microwave for 30 seconds. Place all the ingredients in a small bowl. Then blend using a fork until smooth. You might need to add another 1 to 2 tablespoons of water to loosen the mixture if needed.
- Lastly, assemble the wraps. Fill a large bowl with warm water. Dip the rice paper wrapper into the water until you feel it start to soften (15-20 seconds). Place the wrapper on a damp towel. On the bottom third of the wrapper, place a small amount of carrot, cucumber, and red cabbage, then top with tempeh. Roll it up: fold the two small sides up (like a burrito), then gently pull the bottom of the roll up and over the filling (tuck the filling in using your hands). Repeat with the remaining wrappers and fillings. Serve the rice paper rolls with the satay dipping sauce.
Tried this recipe?Let us know how it was!