Tempeh and shitake rice paper rolls recipe

Name: Tempeh and shitake rice paper rolls recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp sunflower oil; 2 garlic cloves, thinly sliced; 5 cm piece of ginger, peeled and cut into thin strips; 3 large mild red chillies, cut into long thin strips; 1 teaspoon chopped coriander root; 0.5 teaspoon coarsely ground black peppercorns; 60 g (2.1oz) dried shitake mushrooms, soaked in boiling water for 1/2 hour and then sliced; 90 g (3.2oz) tempeh, cut into large matchsticks; 4 kaffir lime leaves, cut into thin strips; 4 spring onions, shredded; 1 small handful of chopped mint leaves; 1 handful of bean sprouts; 2 tablespoons lime juice; 2 tablespoons light soy sauce; 12 rice paper wrappers

Servings: persons

2 tbsp sunflower oil
2 garlic cloves, thinly sliced
5 cm piece of ginger, peeled and cut into thin strips
3 large mild red chillies, cut into long thin strips
1 teaspoon chopped coriander root
0.5 teaspoon coarsely ground black peppercorns
60 g (2.1oz) dried shitake mushrooms, soaked in boiling water for 1/2 hour and then sliced
90 g (3.2oz) tempeh, cut into large matchsticks
4 kaffir lime leaves, cut into thin strips
4 spring onions, shredded
1 small handful of chopped mint leaves
1 handful of bean sprouts
2 tablespoons lime juice
2 tablespoons light soy sauce
12 rice paper wrappers

1
Heat the oil in a wok.
2
When hot, add the garlic, ginger, chillies, coriander root and black peppercorns, and fry until brown.
3
Add the sliced shitake mushrooms, tempeh and lime leaves, and fry until the tempeh is crunchy and the mushrooms are browned.
4
Turn out into a bowl and allow to cool; then stir in the spring onions, mint leaves, bean sprouts, lime juice and soy sauce.
5
Soak a rice paper wrapper in a bowl of hot water until soft, remove and dry with kitchen paper.
6
Place a twelfth of the filling down the centre, fold one end over and roll.
7
Repeat until you have used up all the sheets.

1378

kcal

Calories

Fat

299

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tbsp sunflower oil, 2 garlic cloves, thinly sliced, 5 cm piece of ginger, peeled and cut into thin strips, 3 large mild red chillies, cut into long thin strips, and more.

Yes, Tempeh and shitake rice paper rolls recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!