Sweet Chilli Tempeh Summer Rolls

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These Sweet Chilli Tempeh Summer Rolls are packed full of veggies (and fruit too) making them a healthy light lunch or snack.

Prep Time30

Course: Appetizer, Snack

Cuisine: Vietnamese

Diet: Vegan, Vegetarian

Keyword: carrot, chilli, coriander, cucumber, mango, mint, rice noodles, rice paper wrappers, spring onion, tempeh

Servings: people

Calories: 290.29kcal

Heat the oil in a flat pan over a medium heat. Fry the tempeh for 5 minutes on each side until crisp. Place to one side to cool.
Pour boiling water over the rice noodles in a saucepan. Bring to a simmer then turn the heat off. Let sit until soft then drain and leave to cool.
Once the tempeh and rice noodles are cool, hydrate and soften the rice paper wrappers one at a time by running them under warm water for 15 – 30 seconds.
Place the softened rice paper wrapper on to the work surface in front of you and take a strips of the tempeh, cucumber, carrot, spring onion, red chilli and mango as well as a pinch of the rice noodles. Lay them horizontally in the lower centre of the wrap.
Carefully lay the mint and coriander leaves on the rice paper wrapper above the filling mix.
Fold in the sides of the wrapper to make sure the filling won't escape either left or right when rolling. Next fold up the bottom edge of the wrapper so that the filling is fully encased.
Roll upwards so that the wrapper that has been dotted with the leaves forms the outside of the summer roll.
Place the summer roll to one side while you repeat with the remaining ingredients.
Eat immediately.