TEMPEH SUMMER ROLLS

• 200 g tempeh
• 8 sheets of rice paper
• 1/4 cucumber, cut into thin strips
• 1 carrot, cut into thin strips
• 100 g red cabbage, finely sliced
• 1/2 small red pepper, cut into thin strips
• 1 small handful of leaf lettuce, e.g. romaine or iceberg lettuce
• 1/2 bunch of fresh mint
• 1/2 bunch of fresh coriander, optional
• Rapeseed oil
• 1 tbsp soya sauce
• 1 tsp lime juice
• Salt and pepper

For the sesame dip:

• 150 g yoghurt or plant-based yoghurt
• 2 tbsp sesame seeds
• 1 small clove of garlic, finely chopped or crushed
• 1 tsp soya sauce
• 1 tsp lime juice
• 1 tsp honey or maple syrup

1. Fry the tempeh: Cut the tempeh into thin strips. Heat a generous amount of rapeseed oil in a frying pan and fry the tempeh until golden brown all over. Season with soya sauce, lime juice, salt and pepper, then leave to cool slightly.
2. Prepare the vegetables: Prepare the cucumber, carrots, red cabbage, peppers and lettuce. Pluck the mint leaves. Prepare the coriander as desired.
3. Make the sesame dip: Briefly toast the sesame seeds in a small frying pan without any oil. Then mix with yoghurt, garlic, soya sauce, lime juice and honey or maple syrup. Season to taste with salt and pepper.
4. Prepare the rice paper: Fill a large bowl or deep plate with lukewarm water. Dip the rice paper sheets in one by one until they are soft and pliable.
5. Fill the summer rolls: Place one rice paper sheet at a time on a clean work surface. Place a little leaf lettuce, red cabbage, cucumber, carrot, pepper, tempeh, mint and, optionally, coriander in the lower half. Fold in the sides and roll the rice paper up tightly.
6. Serving: Cut the summer rolls in half or serve them whole. Serve with the sesame dip.