1block of Organic Village Mung bean & Hempseed Tempeh (300g)or whatever organic Tempeh you can source locally. It's important to buy organic especially if you use Soy Tempeh as most non-organic Soy is Genetically Modified
Black toasted sesame seeds
Slice tempeh into thin strips
Heat a large frypan and add sesame oil or veggie broth. Fry tempeh until golden on all sides and set aside. (*If you have cardiovascular disease or any other chronic disease it's advisable to use veggie broth or water instead of oil when pan cooking foods)
Prepare noodles by placing vermicelli in boiling water for around 10min. Drain and set aside.
To assemble spring rolls, fill a large bowl with lukewarm water. Dampen a tea towel and place on a cutting board. Dip rice paper into water until softened then place on the damp cloth.
Sprinkle the rice paper with sesame seeds. Place a small handful of noodles in the centre of the paper. Layer with vegetables, herbs and Tempeh.
Gently fold the rice paper over once, tuck in edges and continue rolling until it is sealed.
Slice roll in half and serve with dipping sauce.
Vegan Rice Paper Rolls
Amount Per Serving
Calories 430Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 1g5%
Total Carbohydrates 64g21%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.
Simon is a qualified health professional having completed a Bachelor of Physiotherapy with Honours in 2008 and is currently studying a Masters in Nutrition. With his experience of understanding the human body from the inside out and having worked closely with Professional Athletes he is well equipped to help you explore and adopt a plant based diet.