Tiba Tempeh Summer Rolls

Serves

Cooking time

Ingredients

Ingredients:

8 square or round rice papers
Tiba Tempeh Sweet Chilli Pieces 200g
A bunch of spring onions
2 carrots, cut into matchsticks
1/2 avocado, thinly sliced
1 red pepper, finely sliced
1 yellow pepper, finely sliced
1-2 Tbsp sesame seeds to serve (optional)

For a mango chilli dip:

2 Tbsp coconut yogurt
1 Tbsp hot chilli sauce
1/2 mango, roughly chopped
1/2 tsp turmeric
1/2 tsp black pepper
A pinch of salt
Juice of 1/2 lemon
Juice of 1/2 lime
1 Tbsp maple syrup

Or for a peanut satay dip:

juice of 1/2 lime
2 tbsp smooth peanut butter
2 tsp soy sauce
1–2 tsp sriracha or hot sauce
1/4 tsp garlic powder (optional)

Method

Place the first rice paper on a cutting board and brush it with water, then leave it to soak for 2-3 minutes. Start adding your summer roll fillings onto the bottom middle of the rice paper sheet. Sprinkle with a little sesame seeds (for an extra crunch!) and fold both sides of the rice paper over the middle, then tightly roll up your summer roll, cutting off any excess paper.
Repeat until you’ve got all your summer rolls prepared.
To prepare your dip, simply blend all ingredients in a small food processor until smooth and serve alongside your summer rolls.

Pro tip: Rice paper come in various sizes. The larger 20cm pancakes (try Chinese and Thai food shops) are ideal, as they give you lots of excess pancake to help with the rolling technique. If you can only find 10cm wrappers, you’ll need to make your rolls a bit smaller and thinner, and wrapping them will be slightly more fiddly.

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