Summer rolls with Thai curry tempeh

Ingredients for 2 servings:

• 200g tempeh
• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp Thai red curry paste
• 1 tbsp lime juice
• ½ tsp garlic powder
• ½ tsp pepper
• 1 carrot(s)
• 1 lettuce heart(s)
• 0.33 cucumber(s)
• ½ bunch coriander
• ½ bunch Thai basil
• rice paper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegan, aromatic, quick to prepare

Cut the tempeh into slices and fry on both sides in a pan. Mix the marinade ingredients and pour them over the tempeh. Turn the tempeh slices over and let them caramelize on both sides. Remove the cores from the lettuce leaves. Cut the remaining vegetables into sticks. Fill a large pan with water. Dip a rice paper in it until it begins to soften. Place the paper on a round wooden board and top with lettuce, tempeh, cucumber, carrot, and herbs, one after the other. Roll the rice paper up from the back to the middle, then fold in the sides and roll up the roll. Repeat with the other sheets until you have used up all the ingredients. Tip: The Manchurian sauce or the spicy peanut dip go perfectly with this dip; you can find both in the recipe overview on my profile page.