Ingredients

• Rice paper sheets
• Vermicelli noodles
• Fresh mint
• 1 large green or red chilli
• Cucumber
• 2 radishes
• Spring onions
• Raw peanuts that you can roast and crush yourself (which i did because I forgot to buy crushed peanuts) or you can actually buy Crushed roasted peanuts
• Marinade: (You can marinade your tempeh in whatever combination you like, but this is roughly what I used [sorry I don’t have measurements, I never tend to measure marinades or dressings]). Mirin, Light and Dark Soy Sauce, Olive Oil, Sesame Oil, Rice vinegar and Lime Juice.
• Dipping sauce: Sweet chilli sauce and soy sauce

Method

1. Slice your tempeh into strips and marinade in the fridge for about an hour or even overnight if you can.  I did it for 30 minutes and it still tasted good.  Cook until browned on both sides then set aside to cool.

2. Because I only had raw peanuts in the cupboard, I took the skins off and roasted them until golden brown and then bashed them up in a mortar and pestle. If you’re planning ahead you could probably buy them already prepared, but they might not taste as fresh, and roasting them yourself eliminates any possible mould that can potentially grow on already roasted peanuts.

3. Cook your noodles as per packet instructions.  Make sure you drain them thoroughly.

4.  Cut up all your vegies (as shown in the picture) and lay them out on a platter for easy access.   You can use different vegies if you would like, such as carrot, capsicum, asparagus, bean sprouts…

5.  In a bowl of hot (not boiling) dip your rice paper sheets in until quite soft. They will further soften once wrapped. You don’t want to leave them in the water too long, or have the water too hot otherwise they will tear or become gloopy.

6.  Lay your softened rice paper sheets out on a board.  Lay some mint down (I like doing this to make it look pretty).

7.  Put the rest of your ingredients down.

 
8. Start rolling by folding the bottom of the rice paper sheet up, then fold in the edges, then roll all the way up.

9.  Tada!  Put all the rice paper rolls that you’ve made on a platter with some dipping sauce, and enjoy!

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