Vegan BBQ Tempeh Summer Rolls + Peanut Sauce 😍

*Discount Codes:*

*RECIPE*

Makes 6
Ingredients:
1 serving of vermicelli rice noodles, cooked
250g organic tempeh
2-3 tbsp bbq sauce
1/2 cup cooked edamame
1 cucumber, julienned
1 carrot, julienned
Red cabbage, shredded
1 avocado, sliced
6 lettuce leaves
Handful mint leaves
6 rice paper sheets
Toasted sesame seeds

Sauce:
2-3 tbsp smooth peanut butter
1-2 tsp chilli oil
1 tbsp maple syrup
1/2 lime, juiced
1 tbsp soy sauce
Water to thin if needed

Method:
1. Slice the tempeh thinly. Heat oil in a pan over medium-high heat and add the tempeh, cook each side until golden. Reduce heat to low and add the bbq sauce, toss to coat and allow to cool.

2. Wet the rice paper sheet under water for a few seconds (don’t over wet it as it will continue to soften). Gently place it on a plate and add a small amount of each of the fillings in the centre. Fold the back end over the fillings, then fold each side in and roll it forward to wrap it entirely.

3. Mix the sauce ingredients together until smooth and creamy, adjust to your liking with more or less chilli.

Enjoy!!

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