VIETNAMESE RICE PAPER ROLLS
“As well as being delicious, these traditional rolls are another wonderful way to get your dose of vegetables,” says Tracy.
60g dried rice vermicelli noodles
1/2 cup tamari
3 tbs sesame oil
1/2 red chilli, seeded and diced
150g tempeh, cut into matchsticks
1 Lebanese cucumber, cut into long matchsticks
1 carrot, cut into matchsticks 1 cup bean sprouts
1 cup coriander leaves
1 cup mint leaves
8 × 20cm rice paper sheets
1 lime, juiced
Prepare the noodles according to the packet instructions, then place them in a large bowl with half the tamari, half the sesame oil and half the chilli, and toss to combine. Heat the remaining sesame oil in a frying pan. Add the tempeh and cook for 3-5 minutes or until lightly browned. Set aside.
Lay out the rest of the ingredients on separate plates.
Fill a large bowl with hot water and, working with one rice paper sheet at a time, place it in the bowl for 1 minute or until soft.
Lay it flat on a hard, clean surface and, leaving a 2cm gap on each side, top with small amounts of noodles, tempeh, cucumber, carrot, bean sprouts, coriander and mint. Fold the ends in and roll up firmly to enclose the filling. Repeat with the remaining rice paper sheets and filling ingredients. Combine the remaining tamari and chilli with the lime juice in a small bowl. Serve with the rolls as a dipping sauce.