Rice Paper Rolls

These rainbow rice paper rolls are filled with crispy, colourful vegetables, tempeh and a magic dipping sauce. Perfect to make on the weekend when you’ve got a bit of extra time to spend in the kitchen.

| Makes 10 |

Ingredients

250g tempeh

1 beetroot, peeled

2 carrots, peeled

1 cucumber

1 red capsicum

1 yellow capsicum

1 green capsicum

1 cup (75g) shredded purple cabbage

20 basil leaves

1 avocado

10 round paper sheets

Dipping Sauce

4 garlic cloves, crushed

1 cm knob fresh ginger, peeled and diced

45ml gluten-free tamari

2 tbsp peanut or almond butter

1-2 tbsp maple syrup

juice of 1 ½ limes

1 long red chilli, roughly chopped

Method

Cut the tempeh, beetroots, carrots, cucumber and capsicums into long thin strips, keeping them separate. Cut the avocado in half, remove the stone and peel, then cut each half into five slices. Have the cabbage and basil nearby.

Fill a bowl with lukewarm water. Submerge one rice paper sheet into the water for about 15 seconds, or until the sheet is just soft (don’t leave it in too long or it will become soggy and tear easily). Place on a clean tea towel or paper towel.

Arrange a small portion of the assorted vegetables, tempeh, a slice of avocado, and two basil leaves along the centre of the rice paper round, leaving about 5cm of wrapper uncovered on each side. Fold in the ends of the rice paper sheet, then roll the sheet up firmly to enclose the filling. Place your rice paper roll on a serving board or platter. Repeat with the remaining ingredients.

To make the dipping sauce, place all the ingredients in a high speed blender. Add 80ml or ⅓ cup water and whiz until smooth. Transfer to a small serving bowl.

Serve the rice paper rolls with the dipping sauce for a nutrient-dense meal or snack any time during your pregnancy.