Spicy Tempeh and Herb Summer Rolls with Peanut Sauce

. February, 2017
Photography by Kelly Gibney.
Spicy Tempeh and Herb Summer Rolls with Peanut Sauce

These delicious fresh rolls are the epitome of good summer eating to me.

Serves: 10


250 grams tempeh (I used the Tonzu brand)
100 grams vermicelli noodles
1 large carrot, peeled and grated using a julienne peeler
1 red capsicum, core removed and cut into thin ribbons
1 spring onion, finely sliced
1 avocado (ripe but still firm) stone removed and sliced
10 round rice paper sheets (plus extra in case any tear while rolling)
large handful fresh mint leaves
large handful fresh coriander leaves

tempeh marinade
2 tablespoons tamari or soy sauce
2 teaspoons sugar
3 tablespoons light olive oil
1 teaspoon curry powder
¼ teaspoon hot smoked paprika

Vegetable dressing
4 tablespoons lime juice
2 teaspoons sugar (I used coconut sugar)
1 ½ tablespoons tamari (can use fish sauce if not vegetarian)
1 red chilli, deseeded and finely diced

Peanut sauce
½ cup peanut butter (I used Pic's Crunchy Peanut Butter)
Juice of 1 lemon
¼ cup water
1 garlic clove - finely chopped
1 ½ tablespoons tamari or say sauce
1 teaspoon finely grated ginger root

Cooling and fresh with loads of flavour, the spiced tempeh is a really tasty and nutritious meat-free filling. This is a great way to try it if you haven’t before. Make the sauces up to 24 hours in advance to cut down on prep time.


Whisk together each of the different dressings in separate bowls. Add extra water to the peanut sauce if a runnier consistency is desired. Set all aside until needed.

Preheat oven to 180 degrees celsius. Cut the tempeh lengthways into 1 cm slices. Toss with the dressing and lay snugly in a single layer in an oven-proof dish. Bake for 20 minutes, turning once during cooking. Set aside to cool before building the rolls.

Cover the vermicelli noodles with boiling water and leave for 5 minutes. Drain and run under cold water in a sieve until cooled. Use kitchen scissors or a knife to make 3 cuts through the pile of noodles to create shorter lengths.

Combine with the carrot, capsicum and spring onion in a bowl. Pour over the vegetable dressing and toss well.

Dampen a tea towel and fold in half. This will be your assembly surface.

Fill a shallow bowl with warm (not hot) water.

Place a piece of rice paper in the water dish, ensuring it is fully submerged. Remove after 30 seconds and lay on the damp tea towel. Place a piece of tempeh and a piece of avocado in the centre. Top with a small handful of the noodle and vegetable mixture. Sprinkle with fresh mint and coriander - be generous.

Roll one of the long sides snugly over the filling. Fold over the two short sides and roll the whole thing up like a cigar. Place on a plate and repeat with the remaining filling. Avoid letting the finished rolls touch on the serving plate as they can tear. If not serving immediately, cover with a damp tea towel or damp paper towels. Can be made up to 12 hours in advance.

Serve with the peanut sauce on the side for dipping. Sprinkle with black and white sesame seeds just prior to serving. Can be garnished with additional fresh herbs.