YOUR SOLIN GENERATED RECIPE
Crispy Tempeh Rainbow Roll with Avocado Wasabi Sauce
Savor a vibrant and wholesome meal featuring crispy, pan-fried tempeh nestled within a rainbow of fresh veggies and finished with a zesty avocado wasabi sauce. This dish offers a delightful contrast of textures – the crunch of julienned bell peppers, carrot, and cucumber paired with the creamy, tangy sauce creates an exciting and nourishing fusion perfect for a balanced dinner.
INGREDIENTS
150g Tempeh
150g Mixed Vegetables (Carrot, Red Bell Pepper, Cucumber)
70g Avocado
1 tbsp Hemp Seeds
1 tsp Wasabi Paste
1 tbsp Cornstarch
1 tsp Cooking Oil
2 pieces Rice Paper
PREPARATION
Slice the tempeh into thin strips and lightly coat with cornstarch, ensuring each piece is evenly covered.
Heat the cooking oil in a non-stick skillet over medium heat. Fry the tempeh strips until they become crispy and golden on all sides, about 3-4 minutes per side. Remove from the skillet and let cool slightly.
Julienne the carrots, red bell pepper, and cucumber to prepare the fresh vegetable filling.
In a small bowl, mash the avocado and mix in the wasabi paste until well combined to form a smooth, zesty sauce. Adjust the wasabi to taste.
Dip each rice paper sheet in warm water for about 10-15 seconds to soften. Lay them flat on a clean surface.
Place a portion of the mixed vegetables in the center of each rice paper, add a few crispy tempeh strips, drizzle a little avocado wasabi sauce, and sprinkle with hemp seeds.
Fold the rice paper over the filling to create a tight roll, ensuring all sides are sealed.
Serve immediately or chill slightly before serving for a refreshing meal.