Spring Rice Rolls

October 3, 2018

It's Asparagus season in New Zealand and spring time is for fresh new veggies to play with. It's so exciting with the change of seasons soon we'll have zucchini, sweet corn, capsicums, tomatoes, beans and aubergine, but for now the crowning glory is for the Asparagus!

If your asparagus is fresh or even better straight out of the garden, there is no need to cook it just snap the tough ends off and slice. It tastes amazing pickled in this recipe and the less prep the better.

 

Another of my favourites in Spring are onion flowers. These little beauties invade gardens and grass on mass at this time of year, they are not the enemy! The whole plant is edible from the beautiful starry white flowers and stems, to the bulbs underneath the ground and the best way to stop them spreading is to eat them up!

My girls and many kids aren't the keenest on onions or spring onions but they do love these to pick for themselves and eat.

 

This recipe can be adapted to use anytime of the year with what ever veggies you have and the dipping sauce is the left over marinade, win win right?! From my family to yours enjoy x

 

 

Spring rice rolls

 

Vegan | Gluten Free

Makes 15 rolls with 22 cm rice papers 

 

Gather your ingredients and take a large bowl and add the following ingredients:

1 garlic clove, crushed

1 T ginger, finely grated

60 ml soy sauce Tamari or Braggs

1 tsp toasted sesame seed oil

1 block of tempeh, sliced in half length ways then into thin pieces

 

Stir carefully with a spatula and leave to marinate while you prepare:

1 bunch of asparagus or 6 green beans, remove tough ends and finely sliced

¼ of a red or green cabbage, finely sliced

½ broccoli, sliced finely

1 carrot, sliced thinly

6 sprigs each of fresh mint and coriander, finely chopped

2 spring onions or a handful of onion flowers, finely chopped

1 mango, peeled and sliced

1 avocado, sliced into thin lengths with a squeeze of lemon over it

 

In a wok or large frying pan heat:

50 ml rice bran oil

1 T coconut oil

1 tsp sesame seed oil

 

Remove tempeh from marinade with a slotted spoon, drain for a moment on the side of the bowl and add to the hot oil. Leave pieces to fry without it touching too much so it has a chance to colour up on each side. While this is cooking add your sliced vegetables to the leftover marinade then add:

2 T coconut vinegar

juice of 1 lime

2 T sweet soy sauce (or sweet chilli sauce and soy sauce)

 

Stir through well. Back to your wok, when the tempeh has started to colour add:

2 T sesame seeds

2 T honey or alternative syrup  

 

Fry for one minute more, moving everything around so it doesn’t burn. Remove from the heat and allow to cool. Return the cooked tempeh to the bowl and mix through the chopped herbs.

 

Next soak rice papers in very hot tap water, one at a time. This is best done in a pan that is large enough to submerge the sheets of paper until they soften. Once softened, lay out each sheet on a clean bench or plate, I do two or three at a time and replace as I use each.


Place a slice of avocado and a good pinch of the filling (about one heaped tablespoon) and shape it into a log. Fold the back edge first then fold in each side and roll up.
Transfer the rolls to the plate you will be eating them from; they are a bit sticky and don’t like to be moved.


Repeat until all of the mix is gone and serve with leftover marinade (strained) and some sweet chilli sauce if you like a little sweet heat.

 

 

 

 

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