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

INGREDIENTS

TEMPEH

200g tempeh
2 tbsp sesame oil
1 tbsp tamari
1 tbsp pure maple syrup

FILLING

1 small carrot
1 red bell pepper
1⁄2 cucumber
8 sheets rice paper
Handful edible flowers (pansies/ violas/ borage/ nasturtiums) and/or fresh herbs (mint, coriander) 100g thin rice noodles, cooked

DIPPING SAUCE

4 tbsp NutShed Harissa Chilli Peanut Butter
2 tbsp tamari
2 tbsp pure maple syrup
1 1⁄2 tbsp freshly squeezed lime juice
2 tbsp hot water

METHOD

TEMPEH

  1. Slice the tempeh into long strips (at least 8 pieces).
  2. 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.
  3. Add the tamari and maple syrup and cook on a medium heat for another minute or two to evenly glaze the tempeh.
  4. Remove from the heat and set aside to cool.

FILLING

  1. Peel the carrot and cucumber.
  2. Slice the carrot, red pepper and cucumber into thin long strips.
  3. Boil some water and add it to a large bowl, allow to cool for a few minutes.
  4. Add a rice paper to the bowl and soak it for 5 minutes. Place the rice paper on a clean cutting board.
  5. 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.
  6. 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.
  7. Repeat this with the remaining rice paper rolls.

DIPPING SAUCE

  1. Add the harissa peanut butter, tamari, maple syrup and lime juice to a bowl and whisk to combine the ingredients.
  2. Add the hot water and whisk again, this helps to emulsify the ingredients to create a nice smooth dipping sauce.
  3. Serve immediately.