Ingredients
For the dip
- 1 tsp miso paste
- 1 tbsp tahini or peanut butter
- ½ lime juice squeezed
- 1 tbsp honey or agave
- 1 tsp soy sauce
- 1 tsp sesame oil
For the Rolls
- 6-8 rice paper sheets
- all plants Veggie Super Green Veggie Tempeh
- 1 large carrot
- 2 spring onions
- 2 vermicelli noodle nests
- 10g fresh coriander
- 3 tbsp sesame seeds
- 1 tsp soy sauce
Method
- Fry sliced cubes of tempeh in a dash of sesame oil on a medium heat for 5 minutes.
- Meanwhile, create the carrot strips using a julienne peeler, dicing the spring onions then add to the pan with the soy sauce.
- While the veg lightly cooks, add vermicelli noodles to a bowl of boiling water to soften for 4-5 minutes, transferring to ice water, before draining and adding to the pan, stirring through and adding in chopped fresh coriander
- Prep rice paper rolls by adding to a pan of water to soften. Assemble on a clean chopping board, adding a few spoonfuls of the mix to the centre of the rice paper before folding to create the roll.
- Top with a sprinkle of sesame seeds and repeat until you have between 6-8 rolls to pop in the air fryer at 200ºC for 15(ish) minutes or until crispy.
- Meanwhile, stir together the dipping sauce ingredients, when the rolls are crispy serve hot with the dip and enjoy!
