How to Make Avocado and Tempeh Salad Rolls

Vegan, Gluten free, Healthy Salad Roll

All you have to do is cut, roll and plate! These salad rolls are a super easy side dish, a beautiful appetizer and great for parties. These rice wrappers can be filled with just about anything! A super healthy and adaptable dish. Load them with fresh veggies, herbs, fruit and proteins of your choice!

This recipe makes 2 rolls (feel free to wrap away until you’re out of veggies!)

Prep time 10 minutes! (No cook time)

Ingredients for the Salad Roll

• 2 sheets of Rice Wrapper (22cm)
• 1/4 Avocado
• 1/4 Red Pepper
• 1/3 medium Carrot
• 2~3 leaves of Lettuce
• Small handful of Garlic Sprouts
• 2x 1cm slice of Tempeh

*Some other suggested ingredients: Basil, mango, tofu, cucumbers, bean sprouts, rice noodles, cilantro, etc.

Directions

1. Slice/julienne all vegetables and tempeh for easy assembly
2. Dip rice paper wrappers briefly in warm water (5seconds) it will soften immediately
3. Lay flat onto a cutting board (plastic cutting board works best since the rice paper won’t stick, otherwise be careful)
4. Place the sliced veggies and tempeh on the middle of your rice paper wrapper (try not to over stuff)
5. Roll up tightly like a burrito! Folding in the sides is optional
6. Slice through the roll and plate (if the roll won’t be enjoyed immediately, wrap in plastic wrap to avoid drying out)

Peanut Sauce Ingredients

• 1 tbsp Peanut butter
• 1 tbsp White miso or Tahini
• 1 tbsp Sesame oil
• 1 tsp Lime juice
• 1 tsp Apple cider vinegar
• 1 tsp Tamari Shoyu
• Chili Flakes (optional)

Directions for making Peanut Sauce

1. Mix all ingredients well
2. Sprinkle with chilli flakes and/or crushed peanuts