Tempeh and shitake rice paper rolls recipe

Recipes

Chris and Carolyn Caldicott
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Rice paper wrappers, available dried from Asian stores, are used toroll the tempeh and shitake mushroom filling.

2 tbsp sunflower oil
2 garlic cloves, thinly sliced
5 cm piece of ginger, peeled and cut into thin strips
3 large mild red chillies, cut into long thin strips
1 teaspoon chopped coriander root
0.5 teaspoon coarsely ground black peppercorns
60 g dried shitake mushrooms, soaked in boiling water for ½ hour and then sliced
90 g tempeh, cut into large matchsticks
4 kaffir lime leaves, cut into thin strips
4 spring onions, shredded
1 small handful of chopped mint leaves
1 handful of bean sprouts
2 tablespoons lime juice
2 tablespoons light soy sauce
12 rice paper wrappers

2 tbsp sunflower oil
2 garlic cloves, thinly sliced
5 cm piece of ginger, peeled and cut into thin strips
3 large mild red chillies, cut into long thin strips
1 teaspoon chopped coriander root
0.5 teaspoon coarsely ground black peppercorns
2.1 oz dried shitake mushrooms, soaked in boiling water for ½ hour and then sliced
3.2 oz tempeh, cut into large matchsticks
4 kaffir lime leaves, cut into thin strips
4 spring onions, shredded
1 small handful of chopped mint leaves
1 handful of bean sprouts
2 tablespoons lime juice
2 tablespoons light soy sauce
12 rice paper wrappers

2 tbsp sunflower oil
2 garlic cloves, thinly sliced
5 cm piece of ginger, peeled and cut into thin strips
3 large mild red chillies, cut into long thin strips
1 teaspoon chopped coriander root
0.5 teaspoon coarsely ground black peppercorns
2.1 oz dried shitake mushrooms, soaked in boiling water for ½ hour and then sliced
3.2 oz tempeh, cut into large matchsticks
4 kaffir lime leaves, cut into thin strips
4 spring onions, shredded
1 small handful of chopped mint leaves
1 handful of bean sprouts
2 tablespoons lime juice
2 tablespoons light soy sauce
12 rice paper wrappers

Heat the oil in a wok. When hot, add the garlic, ginger, chillies, coriander root and black peppercorns, and fry until brown.
Add the sliced shitake mushrooms, tempeh and lime leaves, and fry until the tempeh is crunchy and the mushrooms are browned.
Turn out into a bowl and allow to cool; then stir in the spring onions, mint leaves, bean sprouts, lime juice and soy sauce.
Soak a rice paper wrapper in a bowl of hot water until soft, remove and dry with kitchen paper. Place a twelfth of the filling down the centre, fold one end over and roll. Repeat until you have used up all the sheets.

Recipe taken from World Food Cafe: Vegetarian Bible published by Frances Lincoln

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