HAZELNUT TEMPEH SUMMER ROLLS
WITH SWEET CHILLI SAUCE
For the tempeh marinade:
150 g hazelnut tempeh (you can try this with soy tempeh too!)
1 tbsp of red curry paste
3 tsp of soy sauce (the less salty type)
1 tbsp honey
1 garlic clove
1/2 tbsp black pepper prowder
6 tbsp water or coconut milk
1 tbsp lemon zest
Preparation: in a bowl, make a slightly liquid paste from all the ingredients (not the tempeh) and mix well; add more water or coconut milk, if needed; cut the tempeh in 5-7 mm thick slices and pour the marinade on top, then keep in the fridge for 30 minutes.
For the sauce
100 g sugar
3 tbsp soy sauce
3 garlic cloves
2 tsp sambal oelek
Preparation: you will work on the heated stove using a small, but deep pot. Add the garlic and ginver and let them fry for 3-4 minutes; Then add the sugar and stir while the sugar melts. When it is caramelized, add the soy sauce and sambal oelek and remove from the pot. The sauce should be thickened like caramel.
For the rolls
15 sheets rice rolls
1 carrot - thin slices (you can use a peeler)
1/3 of large cucumber - thin slices
fresh cilantro or basil or mint leaves (the quantity you prefer) - you can chop it or leave it whole
spring onions - chopped in small (1 cm) pieces
3 cm ginger root - whole
100 g thin rice noodles (they usually boil in less than 5 minutes)
salt and pepper to taste
Start by chopping the vegetables - the cucumber; and carrots, the spring onions and the herbs. Add the carrots in a bowl with warm water, salt and the ginger root to soften them and give them more flavour - keep them there for 30 minutes, then dry them on paper towels;
Heat peanut oil in a pan at high temperature - about 1-2 cms depth. When hot, add the tempeh slices that you have removed from the refrigerator. Fry the slices 3 minutes on one side, then 3 minutes on another, until they get crispy. Remove from the stove onto paper towels to absorb the oil.
Take the rice paper - one at a time, put each slice in a room temperature water on a wide plate to soften. When it's soften, add onto the paper the chopped veggies and a slice of tempeh. Sprinkle some sauce on top, but not too much because it will make the roll mushy and leaky.
Roll the rice paper tightly to keep all the veggies and tempeh inside.
Line up all the rolls on a platter. If you have tempeh left, you can add it on the side for extra 'meatiness'. Serve the rolls cold with the chilli sauce on the side. Dip the rolls in chilli sauce and enjoy eating this meal with friends!