Tempeh, avocado & thai salad summer rolls

Tempeh, avocado & thai salad summer rolls

By
From
The Yoga Kitchen
Makes
12
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient

For the Brazil nut dipping sauce

Quantity Ingredient
80g brazil nuts
1 teaspoon coconut sugar
1 tablespoon coconut paste
1 tablespoon tamari soy sauce
2 limes, juiced
1/2 teaspoon ground cardamom
1 garlic clove, peeled
1cm piece of fresh ginger, peeled and grated
filtered water

For the salad dressing

Quantity Ingredient
pinch chilli flakes
1 teaspoon grated fresh ginger
4 teaspoons coconut sugar or raw honey
2 tablespoons tamari soy sauce
60ml lime juice
2 tablespoons flaxseed oil

For the Thai salad

Quantity Ingredient
60g bean sprouts
2 large courgettes, spiralised
2 large purple carrots, peeled thinly
1/2 red pepper, thinly julienned
1/2 red cabbage, thinly sliced
2 spring onions, thinly sliced
bunch mint, leaves picked and roughly chopped
bunch coriander, roughly chopped
see method for ingredients

For the rolls

Quantity Ingredient
12 rice paper rounds
small bunch chopped coriander leaves
black sesame seeds
1 avocado, peeled, halved,stoned (pitted) and cut into very thin slices
300g cooked tempeh, cut into thin strips

Method

  1. To make the dipping sauce, place the nuts, coconut sugar, coconut paste, tamari, lime juice, cardamom, garlic and ginger into a food processor and process until it is a paste. Add a little water to the paste until your desired consistency is reached. Set aside.
  2. To make the salad dressing, place all the ingredients in a bowl and whisk to combine and dissolve the coconut sugar. Set aside.
  3. For the salad, place the ingredients in a large bowl, and toss with some of the dressing until combined.
  4. To make the salad rolls, immerse a rice paper in a bowl of warm water and wait 20–30 seconds for it to soften. Carefully pull it out of the water, holding onto the edges, and immediately spread it out flat on a chopping (cutting) board. To fill the rolls, sprinkle some of the coriander leaves and black sesame seeds over the rice paper, then place 2–3 avocado slices, overlapping each other just to the left of the centre of the rice paper. Place 1–2 pieces of tempeh on top of the avocado, then take a small handful of the dressed salad and place it on top of the tempeh.
  5. You will be able to begin wrapping the roll by folding the left-hand edge of the rice paper over the filling. Tuck it down as far as it can go without breaking the paper, then tuck in the sides of the paper and continue to roll, holding the sides in, until it is closed and snug. Clean the chopping board with kitchen paper (paper towels) continue the process with each rice paper and filling until everything is used. You may need to change the warm water halfway through the process. Cover the paper rolls with damp kitchen paper until ready to serve with the Brazil nut dipping sauce.
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