Vegan Rice Paper Rolls

Whether it’s for a snack at home while watching the football or a platter to take to a dinner party Vietnamese Rice Paper rolls are always a winner!

Vegan Rice Paper Rolls Plant Proof

Vegan Rice Paper Rolls

Makes 10 rolls
Servings: 4
Calories: 430kcal

Ingredients

  • ½ cup grated carrot
  • ½ cup thinly sliced red cabbage
  • ¼ yellow capsicum sliced thin
  • ¼ red capsicum sliced thin
  • ¼ green capsicum sliced thin
  • 1 bunch coriander
  • 1 packet of thin vermicelli noodles
  • 10 spring roll rice papers
  • 1 block 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

Instructions

  • 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 Plant Proof Vegan Rice Paper Rolls Plant Proof Vegan Rice Paper Rolls Plant Proof Vegan Rice Paper Rolls Plant Proof Vegan Rice Paper Rolls Plant Proof Vegan Rice Paper Rolls Plant Proof Vegan Rice Paper Rolls Plant Proof Vegan Rice Paper Rolls Plant Proof

Enjoy!

Whether it’s for a snack at home while watching the football or a platter to take to a dinner party Vietnamese Rice Paper rolls are always a winner!

Vegan Rice Paper Rolls Plant Proof

Vegan Rice Paper Rolls

Makes 10 rolls
Servings: 4
Calories: 430kcal

Ingredients

  • ½ cup grated carrot
  • ½ cup thinly sliced red cabbage
  • ¼ yellow capsicum sliced thin
  • ¼ red capsicum sliced thin
  • ¼ green capsicum sliced thin
  • 1 bunch coriander
  • 1 packet of thin vermicelli noodles
  • 10 spring roll rice papers
  • 1 block 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

Instructions

  • 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 Plant Proof Vegan Rice Paper Rolls Plant Proof Vegan Rice Paper Rolls Plant Proof Vegan Rice Paper Rolls Plant Proof Vegan Rice Paper Rolls Plant Proof Vegan Rice Paper Rolls Plant Proof Vegan Rice Paper Rolls Plant Proof Vegan Rice Paper Rolls Plant Proof

Enjoy!

The Proof is in the Plants

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