✨TEMPEH MANGO RICE PAPER ROLLS WITH PEANUT-HOISIN SAUCE✨
⏩⏩SWIPE for more deliciousness! ???
These rice paper rolls have been my favorite go-to lunch lately! They’re really fresh, crunchy, delicious AND nutritious. I always make them with this really yummy and slightly spicy peanut-hoisin dipping sauce, which just adds the best flavor to the rolls. This lunch is quick and easy to make, especially if you’ve prepped a batch of the tempeh, rice vermicelli and sauce beforehand and have them ready to go. You can also use any fresh veggies you have laying around, but I definitely recommend adding fresh mango to make it that much better! All in all, a super satisfying and tasty lunch!
?1 block of tempeh
?4 tbsps soy sauce
?3 tbsps peanut butter
?5 tbsps hoisin
?1 tbsp soy sauce
?1 tbsp rice vinegar
?1 tsp sesame oil
?1/2 tsp garlic powder
?1/2 tsp ginger powder
?1/2 tbsp sriracha (optional, depends on how much spice you like ?)
?fresh veggies: carrot, cucumber, edamame, radish, avocado
?fresh coriander & mint leaves
Cook the rice vermicelli according to the package instructions, drain and rinse with cold water and toss with a splash of sesame oil. Next, cut the tempeh in thin strips, then cook in some sesame oil for 2 minutes on each side. Add 2 tbsps of soy sauce and a sprinkle of sesame seeds to each side and cook until tempeh is crispy and charred. For the sauce, mix all the ingredients together and add some water until you get your desired consistency.
To assemble your rice paper roll, place the rice paper in a bowl with warm water for 10 seconds, let the excess water drip off and lay flat. Add the rice vermicelli, tempeh, mango, veggies and herbs, roll it all up and it’s ready to dip into the sauce! Enjoy! ??
✨Have a wonderful day!✨