Summer rolls

Serves six as a side. Ready in thirty minutes.

Vegan

Gluten-free

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.