Kate’s Spring Rolls

Preparation time= 1 hour, with a helper!

Ingredients listed for 7 spring rolls:

Rice paper (available at Asian grocery stores)

2 scallions

1 carrot (any color) or red cabbage or beets

Vermicelli noodles

Low salt Soy sauce

Cilantro or parsley to taste

** 1.2-2oz Tempeh- see preparation for Tempeh lime sauce below

Steps:

1. Take ¼ of rice noodle package and soak for 20 minutes covered in water.

   
   

   

2. Wash and slice all veggies very thin and arrange in piles on cutting board.

   
   

   

3. Set up cookie sheet with water to soak one rice paper sheet for 3-4 minutes.

4. Remove rice paper sheet and carefully place on wet dish towel.

5. Select veggies and stack them in the middle of rice paper with Tempeh, if adding, and vermicelli on top.

   
   

   

   1. Gently fold up sides into the middle and fold in ends.

      
      

      

1. You now have your Spring Rolls. Sticky but delicious.

2. Optional Lime Chilli sauce with Tempeh:

   A) Mix together:

   Low sodium Soysauce

   1 tsp mustard

   Juice of ½ lime

   ½ spicy dice Thai to taste

   1 tsp fresh finely chopped garlic

   1 tsp maple syrup

   (b) Marinade Tempeh in ½ of sauce for at least 20 minutes.

   © Sauté, bake or Air Fry for 10 minutes, until outside is crispy.

   (d) place Tempey in layers under Vermicelli and troll up rice paper.

This recipe was created by Kate Wilke, the wife of my son, and both wonderful Plant Based cooks! Enjoy!