Tempeh and Shitake Rice Paper Rolls Recipe

Ingredients

• 2 sunflower oil
• tbsp garlic cloves, thinly sliced
• 2 cm piece of ginger, peeled and cut into thin strips
• 5 large mild red chillies, cut into long thin strips
• 3 teaspoon chopped coriander root
• 1 teaspoon coarsely ground black peppercorns
• 0.5 dried shitake mushrooms, soaked in boiling water for ½ hour and then sliced
• 60 tempeh, cut into large matchsticks
• g kaffir lime leaves, cut into thin strips
• 90 spring onions, shredded
• g small handful of chopped mint leaves
• 4 handful of bean sprouts
• 4 tablespoons lime juice
• 1 tablespoons light soy sauce
• 1 rice paper wrappers

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 11 of 15 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions

Ingredient	Portion assumed	kcal
Rice	1 cup cooked (158g) white	206
Tempeh	100g	160
Onion	1 medium (110g)	44
Mushroom	1/2 cup sliced (35g)	15
Kaffir Lime	juice of 1 lime (44ml)	11
Lime	juice of 1 lime (44ml)	11
Soy Sauce	1 tbsp (15ml)	9
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Ginger	1 tsp grated fresh (2g)	2
Mint	2 tbsp fresh (3g)	2
Sunflower Oil	not in our table	0
Coriander	not in our table	0
Water	not in our table	0
Bean	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.