Summer Rice Paper Rolls With a Savoury Almond Sauce


Serves:  2 - 3 people

Summer Rolls
  • 10 rice paper wraps
  • 1 carrot, halved horizontally and sliced vertically
  • 1 cucumber, halved horizontally and sliced vertically
  • 1/2 red capsicum, halved horizontally and sliced vertically
  • 1/2 large avocado, sliced
  • 150g organic tempeh, sliced thinly
  • 1/4 bunch mint or basil

Almond Butter Satay


  1. Firstly, take the sliced tempeh and pan-fry it 3-5 mins each side in a non-stick pan. Set aside.
  2. Meanwhile, whip all the Almond Butter Sauce ingredients in a shallow bowl, using a fork. Be careful not to "over-whip" as the water can turn it from sauce to a more clumpy dip. If this happens, simply add more water and stir gently. Once ready, set aside. 
  3. Boil the kettle (or heat up water in a pot over the stove) with about 1L of water. Once boiled, transfer the boiling water to a wide bowl and add about 1 cup of cold water to it, so that you are able to dunk your hand into it without burning. 
  4. Dip 1 rice paper wrap at a time into the bowl of hot water, holding the sheet in there for 5-8 seconds. Note: read instructions on your rice paper packet as products may very. Adjust accordingly. 
  5. Lay your damp rice paper wrap on a chopping board/plate and begin to line one side with your fillings: 1-2 pieces cooked tempeh, 1-2 slices cucumber, carrot, capsicum, avocado, and herb leaves. 
  6. Begin to roll the roll toward you tightly, using your thumbs to pack in the contents as your roll. Stop when you get about half way and tuck in the sides of the wrap, before continuing rolling toward you. 
  7. Repeat with the other 9 wraps, plate, and enjoy dunked or drizzled with the sauce.