Tempeh and shitake rice paper rolls recipe
Rice paper wrappers, available dried from Asian stores, are used toroll the tempeh and shitake mushroom filling.
Ingredients
- 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
Details
- Cuisine: Vegetarian
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- 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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