Description: This could be a snack or a light main course for hot summer days.
Ingredients for 4 Portions:
tsp oil 1 packet tempeh cut into thin strips (available in most supermarkets , a high protein and vitamin B12 source) 1 tsp sesame oil 1 tsp soy sauce 2 bunches english spinach, leaves only 2 tsp sesame seeds 12 rice paper rounds 100g snow pea sprouts tamari or sweet chilli sauce for dipping
Preparation:
Heat the oil in a frying pan over high heat. Add the tempeh and cook for 1 minute on each side. Cool slightly, then place in a bowl of tamari and sesame oil. Place the spinach leaves in a saucepan of boiling water and cook for 5 seconds then drain and squeeze any excess liquid from the spinach. Roughly chop the spinach and combine with the sesame seeds. Dip the rice paper rounds in hot water for 5 - 10 seconds or until soft. Remove and pat dry. Place the tempeh, spinach and snow pea sprouts down the centre of the rice paper. Fold one end over the filling to form a base, then roll the rice paper from the side to enclose. Repeat with the remaining mixture and serve with the tamari or sweet chilli sauce.
Notes:
No Description available
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Preparation time:
15 min
Difficulty:
Simple
Portions:
4 servings
Amount:
Country/Region:
Vietnam
Costs per portion:
Vegan:
No
Lactose free:
Yes
Gluten free:
Yes
Last Updated:
Mon 10 Jan 2011 19:23:55 MIST
viewed:
7308 times viewed
All recipes are vegetarian. Some use dairy. No eggs are used in the yogic diet
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