These low FODMAP veggie-packed salad rolls are served with a savoury peanut satay sauce!
Ingredients
250 gm
Tempeh (tempe)
(Marinated Tempeh)
1 1/2 tbsp
Soy sauce, tamari
(Marinated Tempeh)
1 1/2 tbsp
Maple syrup, pure
(Marinated Tempeh)
2 tsp
Sriracha
(Use gluten-free; for marinated Tempeh)
1/2 tsp
Ginger root
(Marinated Tempeh)
1/2 tbsp
Sunflower oil
(Marinated Tempeh)
4 tbsp
Peanut butter, natural
(Peanut Satay Sauce)
2 tbsp
Lemon juice
(Peanut Satay Sauce)
2 tbsp
Water
(Peanut Satay Sauce)
3 tsp
Brown sugar
(Peanut Satay Sauce)
1 1/2 tsp
Soy sauce, tamari
(Peanut Satay Sauce)
1/2 tsp
Extra virgin olive oil, garlic-infused
(Peanut Satay Sauce)
1/2 tsp
Ginger root
(minced; Peanut Satay Sauce)
12 piece
Rice paper
1 small
Cucumber
1 large
Carrots
1 cup shredded
Red cabbage
1/2 cup
Mint, fresh
1/2 cup
Cilantro (coriander)
Instructions
Prepare your tempeh in advance. Cut tempeh into large rectangular pieces and place them in a small saucepan. Cover with hot water and bring to a boil. Reduce the heat and let it simmer for 10 minutes, then drain. Transfer the tempeh to a bowl or container. In a separate small bowl or glass, whisk together soy sauce, maple syrup, crushed ginger, and sriracha. Pour the mixture over the tempeh and let it marinate for at least 2 hours or overnight in the refrigerator.
Prepare the satay sauce by microwaving the peanut butter for 30 seconds to soften it. Add all the ingredients to a small bowl and mix thoroughly with a fork until smooth. If the sauce is too thick, stir in 1 to 2 tablespoons of water to reach the desired consistency.
Heat a large frying pan over medium-high heat and add neutral oil. Cook the marinated tempeh for 3 to 4 minutes per side until golden brown. Remove from the pan and slice into pieces, ensuring you have the same number as the rice paper wraps.
Prepare the vegetables by cutting the cucumber into thin sticks, slicing the carrot into matchsticks, finely shredding the red cabbage, and chopping the fresh herbs.
Fill a large bowl with warm water and dip a rice paper wrapper in until it softens about 15 seconds. Place it on a damp towel or clean plate. On the lower third of the wrapper, layer a small amount of carrot, cucumber, and red cabbage. Top with fresh herbs and a piece of tempeh. Be careful not to overfill.
To roll, fold in the two shorter sides, then lift the bottom of the wrapper over the filling, tucking it in tightly with your hands. Continue rolling until sealed. Repeat with the remaining wrappers and fillings.
Serve the rice paper rolls with the satay dipping sauce.
Notes:
Storage Tips
Individually wrap each rice roll in plastic wrap or a damp tea towel and place them in an airtight container. Be sure to keep them separate to prevent sticking. Store in the refrigerator for up to 2–3 days.
