These crunchy vegetarian rice paper rolls are the perfect way to celebrate Spring. This recipe combines lots of flavours and is full of fresh ingredients.  

We asked foodie Therese Lum to share with us her go-to recipe for spring entertaining. It’s simple yet delicious and almost everyone can eat it – including vegetarians!

Ingredients:

1 packet rice paper

A bowl of warm water

1 x 250g bag bean sprouts

1 cucumber, cut into thin strips

1 x 120g bag of spinach leaves

300g tempeh or firm tofu

Mint leaves

Coriander leaves

Vegetable oil

Sauce:

3 tbsp hoisin sauce

2 tbsp peanut butter*, smooth or crunchy is up to your preference

1 tsp sesame oil

1 tsp red curry paste

½ tsp lime juice

Water

Method:

1. To prepare the sauce, mix hoisin, peanut butter, sesame oil, red curry paste and lime juice together in a small saucepan over medium low heat. Bring to a low simmer, stirring regularly so the bottom doesn’t catch, until it thickens. Add a splash of water if the sauce gets too thick and is in a consistency that can be drizzled. Adjust sauce to your preference – lime for more sour, salt, or hoisin for a bit more sweetness. Cover and keep warm.
2. To prepare bean sprouts and spinach leaves, bring a small pot of water to a boil. Cook bean sprouts in boiling water for about 2 minutes or until wilted. Transfer to a colander, and press out excess water. Repeat the same process with spinach, boiling it for just 40 seconds. Set aside.
3. To prepare the tempeh/tofu, slice lengthways into ½-inch slices. Heat some oil in a pan over medium high heat and pan fry tempeh/tofu pieces on each side until golden brown. Set aside.
4. To assemble the rolls, dip rice paper into the bowl of warm water and place onto a plate/cutting board. Place a little bit of cooked tempeh/tofu, cucumber, bean sprouts, spinach, a few mint and coriander leaves in the lower half of the softened rice paper. Fold edge closest to you up and over the filling; fold in the sides and continue rolling to fully enclose the roll. Repeat with remaining fillings.
5. Serve rolls on a plate with satay sauce. The satay sauce can be substituted with tahini.
6. Enjoy!

Full of healthy and wholesome ingredients, these Vietnamese-inspired rice paper rolls will have everyone going back for seconds, thirds and more!

The perfect recipe to celebrate this spring.