Summer Rolls with Harissa Peanut Butter Dipping Sauce
Makes 8 summer rolls
Vietnamese summer rolls filled with glazed tempeh and raw veggies served with a smoky and sweet harissa peanut butter dipping sauce
- 200g tempeh
- 2 tbsp sesame oil
- 1 tbsp tamari
- 1 tbsp pure maple syrup
- 1 small carrot
- 1 red bell pepper
- ½ cucumber
- 8 sheets rice paper
- Handful edible flowers (pansies or violas) and/or fresh herbs (mint, coriander)
- 100g thin rice noodles, cooked
- 4 tbsp NutShed Harissa Chilli Peanut Butter
- 2 tbsp tamari
- 2 tbsp pure maple syrup
- 1 ½ tbsp freshly squeezed lime juice
- 2 tbsp hot water
- Slice the tempeh into long strips (at least 8 pieces).
- Heat the sesame oil in a frying pan, once nice and hot add in the tempeh and cook on each side for about 2 minutes or until golden brown.
- Add the tamari and maple syrup and cook on a medium heat for another minute or two to evenly glaze the tempeh.
- Remove from the heat and set aside to cool.
- Peel the carrot and cucumber.
- Slice the carrot, red pepper and cucumber into thin long strips.
- Boil some water and add it to a large bowl, allow to cool for a few minutes.
- Add a rice paper to the bowl and soak it for 5 minutes. Place the rice paper on a clean cutting board.
- Add some flowers or herbs (whichever ingredient you want to remain visible in the summer rolls). Followed by a little cooked rice noodles, a strip of glazed tempeh and a couple strips of each of the raw veggies.
- Fold in the 2 outer edges of the rice paper and fold over one half, tucking it under the ingredients. Roll up and set aside.
- Repeat this with the remaining rice paper rolls.
- Add the harissa peanut butter, tamari, maple syrup and lime juice to a bowl and whisk to combine the ingredients.
- Add the hot water and whisk again, this helps to emulsify the ingredients to create a nice smooth dipping sauce.
- Serve immediately.