SHIITAKE SPRING ROLLS
SERVES 8 SPRING ROLLS
4 oz. (15 g) uncooked rice noodles
1 tsp. (15 ml) toasted sesame oil
8 oz. (225 g) tempeh, chopped
3 oz. (85 g) shiitake mushrooms, chopped
1 1/2 tbsp. (25 ml) tamari
1 tbsp. (15 ml) lime juice
1/4 tsp. dulse flakes
1 large carrot, julienne-cut
1/4 cup (5 g) mint leaves
1/4 cup (5 g) cilantro leaves
1/4 cup (5 g) basil leaves
8 spring roll wrappers
1/2 cup (120 ml) sweet Thai chili sauce
8 leaves green lettuce (optional)
NUTRITIONAL VALUES
Calories: 215kcal
Fat: 4.2g (0.8g S.Fat)
Carbs: 35.4g
Protein: 9.4g
Sugar: 7.2g
Sodium: 521mg
METHOD
Cook the rice noodles according to package directions until al dente. Drain and rinse with cold water before setting aside until ready to assemble.
Warm the sesame oil in a medium saucepan over medium-high heat. When the tempeh and shiitake mushrooms are hot, add them to the pan. Cook for 5 minutes, or until two or three sides of the chicken are lightly browned. Turn the heat down to medium-low and stir in the tamari, lime juice, and dulse flakes. Simmer for 5 minutes, breaking down the tempeh into crumbles with a spoon.
Place the tempeh in a mixing bowl. After rinsing the pan, fill it with 1 inch (2.5 cm) of water and warm it over low heat. Assemble the rolls by arranging small piles of tempeh, carrot, mint, cilantro, and basil as filling ingredients.
Dip 1 spring roll wrapper at a time into the warm water for about 5 seconds. Place it on a flat surface and place about 2 tablespoons (30 g) of the tempeh mixture in the centre of the wrapper in an almost rectangle shape. Top with a few pieces of carrot, mint, cilantro, and basil, then a few strands of rice noodles, and wrap it up by folding in one side of the paper parallel to the filling, then folding the two side panels toward the centre, holding it firmly, and rolling the rest of it up, pressing down on the seam.
Repeat the process 7 times more, or until the filling and wrappers are depleted. Serve immediately with sweet Thai chilli sauce for dipping. To store for lunch, wrap each spring roll in a lettuce leaf so they don't stick together.
Warm the sesame oil in a medium saucepan over medium-high heat. When the tempeh and shiitake mushrooms are hot, add them to the pan. Cook for 5 minutes, or until two or three sides of the chicken are lightly browned. Turn the heat down to medium-low and stir in the tamari, lime juice, and dulse flakes. Simmer for 5 minutes, breaking down the tempeh into crumbles with a spoon.
Place the tempeh in a mixing bowl. After rinsing the pan, fill it with 1 inch (2.5 cm) of water and warm it over low heat. Assemble the rolls by arranging small piles of tempeh, carrot, mint, cilantro, and basil as filling ingredients.
Dip 1 spring roll wrapper at a time into the warm water for about 5 seconds. Place it on a flat surface and place about 2 tablespoons (30 g) of the tempeh mixture in the centre of the wrapper in an almost rectangle shape. Top with a few pieces of carrot, mint, cilantro, and basil, then a few strands of rice noodles, and wrap it up by folding in one side of the paper parallel to the filling, then folding the two side panels toward the centre, holding it firmly, and rolling the rest of it up, pressing down on the seam.
Repeat the process 7 times more, or until the filling and wrappers are depleted. Serve immediately with sweet Thai chilli sauce for dipping. To store for lunch, wrap each spring roll in a lettuce leaf so they don't stick together.
