These are without a doubt one of my favourite meals to make when entertaining. A guaranteed crowd pleaser that uses fresh and vibrant ingredients making for a healthy and light snack. I am yet to make these for an occasion where there is any leftovers.
If you are new to rice paper rolls and are not familiar with how to cook with them, I have a few pointers:
- Use a wide, shallow dish to fill with water to soak the rice paper. I use a large frypan.
- Never soak more than one sheet of rice paper at a time.
- When soaking them in water make sure the temperature is warm. If too cold the rice paper won't soften properly and if too hot it will make the rice paper fall apart/super sticky. The water should not be boiling, but just cool enough that you can put your fingers in the pan without burning them.
- Don't leave the rice paper in the water for too long. About 20 seconds will do. You be the judge by feeling if the paper has softened. If you leave it for too long it will become sticky and really hard to work with.
- When placing filling ingredients in the rice paper, do so on a ceramic plate or plastic surface. Wooden chopping boards are a difficult surface as the rice paper sticks.
For extra tips just read the back of your rice paper packet!
WHAT YOU NEED:
1 packet of rice paper rolls (preferably the 20cm round ones)
1 ripe avocado
1 capsicum (yellow and red make for a more colourful looking roll)
1 bunch of spring onion/shallots
1 cup of fresh coriander
1 cup of fresh mint
1 250g packet of tempeh
1 cup bean shoots or alfalfa (I personally prefer bean shoots)
For the sauce:
1/4 cup of tamari
1/4 cup sweet chilli sauce
1/4 cup chopped peanuts
HOW YOU DO IT:
1. Chop all of your filling ingredients and place on a plate so that they are easy to access when your rice paper has been soaked and is ready to be filled.
2. Heat fry pan with a tbsp of coconut oil and fry thinly sliced tempeh with a small bit of tamari, sesame oil and sesame seeds.
3. Fill wide shallow dish / saucepan with warm water. Place first sheet of rice paper into the water for roughly 20 seconds or until softened.
4. Lay rice paper out flat on a smooth surface and place fillings neatly in the centre of the rice paper. If you are serving the rice paper rolls immediately also pour the sauce in the rice paper roll with the filling. If you are serving them later only place crushed peanuts in the centre and use the sauce later for dipping. If you put the sauce in the rice paper rolls and don't eat them straight away they will go soggy and fall apart, whereas just putting the chopped peanuts in the roll will make them last longer.
5. Start by folding the bottom of the rice paper up over the filling. Followed by one side of the rice paper and then the top half. You can then start to roll the rice paper making sure the paper and fillings are nicely tucked into the roll. See photos for a visual reference.
6. Sprinkle the top of the roll with sesame seeds. Repeat steps 1-5 until all of your fillings have been used. Combine ingredients for sauce and get dipping!!