Serves six as a side. Ready in thirty minutes.
Chewy, crunchy, nutty + sour. With vital vitamins C, K + B6.
six sheets of rice paper / julienne half a block tempeh / julienne half a large carrot / julienne half a cucumber / six whole iceberg lettuce leaves / chop quarter bunch mint / chop two tbsp raw, skinned, peanuts / one portion rice noodles / four tbsp rice wine vinegar / half tsp chilli flakes / two tsp tamari soy sauce / tsp date syrup
+ Preheat oven to 220°C degrees and set a small saucepan of water to boil.
+ Place tempeh strips on a baking tray (w/ grease-proof paper) in the oven. Bake for around twenty minutes.
+ Soak one sheet of rice paper in warm water for four or five seconds, then lay it flat on a plate or board.
+ Layer on a lettuce leaf.
+ Next, begin building salad ingredients, without overloading.
+ Repeat these steps for each of the six sheets.
+ Make a dipping sauce by combining rice wine vinegar, chilli flakes, date syrup and tamari in a bowl.
+ Dry heat a small saucepan, add the chopped peanuts to brown, then set aside.
+ Five minutes before the tempeh is done, add noodles to the boiling water, according to packet instructions. Drain and pat dry. Now add to the rice wrap.
+ Layer in the tempeh and nuts, roll and tuck. Serve with dipping sauce.