Vietnamese Rice Paper Rolls
Recipe: #30703
October 18, 2018
Categories: Snacks, Carrot, Cucumber, Appetizers, Vietnamese, Game/Sports Day, Potluck, Cold Appetizers, more
"From our Sunday newspaper The Sunday Times. Times are estimated. Makes 8 = 4 servings."
Ingredients
Nutritional
- Serving Size: 1 (265.5 g)
- Calories 331.2
- Total Fat - 10.8 g
- Saturated Fat - 1.8 g
- Cholesterol - 0 mg
- Sodium - 2084.4 mg
- Total Carbohydrate - 48.8 g
- Dietary Fiber - 6 g
- Sugars - 4.2 g
- Protein - 16.1 g
- Calcium - 233.3 mg
- Iron - 6.1 mg
- Vitamin C - 18.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Prepare the noodles according to the packet instructions, then place them in a large bowl with half the tamari, half the sesame oil and haf the chilli and toss to combine.
Step 2
Heat remaining sesame oil in a frying pan and add the tempeh and cook for 3 to 5 minutes or until lightly browned and set aside.
Step 3
Lay out the rest of the ingredients on separate plates.
Step 4
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.
Step 5
Lay it flat on a hard, clean surface and leaving a 2cm gap on each side top with a small amount of noodles, tempeh, cucumber, carrot, bean sprouts, coriander and mint.
Step 6
Fold to enclose the filling and then repeat with the remaining rice paper sheets and filling ingredients.
Step 7
Combine the remaining tamari and chilli with the lime juice in a small bowl and serve with the rolls as a dipping sauce.
Tips
No special items needed.