3 orange baby bell peppers, julienned (about 75 gram)
150 gram shelled edamame beans
6 spring onions, sliced (about 18 gram)
40 gram sprouts
3 baby cucumbers, julienned (about 90 gram)
Instructions
Slice the tempeh and marinate it in 2 tablespoons soy sauce for 5 to 10 minutes.
Meanwhile, make the peanut dipping sauce by mixing the peanut butter powder, 1 tablespoon soy sauce, rice vinegar, water and ginger, chili and garlic powder.
Heat up the olive oil in a skillet and fry the marinated tempeh until crispy. Set aside and let cool.
Take a rice paper wrapper and lightly pat it with a clean damp towel until it becomes soft and pliable.
Fill it in the middle starting with some black sesame seeds, one or two sprigs fresh cilantro and a few torn mint leaves. Put some julienned red and orange bell pepper on top, followed by julienned cucumber, edamame beans, spring onion and some sprouts. Top it all off with a slice tempeh.
Roll the summer roll like you would roll a burrito: first tuck in the left and right side of the wrapper, and then roll it up. This can get kind of sticky and rolling summer rolls definitely takes some practice, yet even if they don't look amazing, they will still taste amazing!
Nutrition Information
Serving size: 1 spring roll with dipping sauce Calories: 138 kcal Fat: 5.8 gram Saturated fat: 1 gram Carbohydrates: 12.9 gram Sugar: 1.2 gram Fiber: 2.1 gram Protein: 9.5 gram
Recipe by That Healthy Kitchen at https://thathealthykitchen.com/summer-rolls/