October 18, 2018
Snacks, Vegetables, Carrot,
Cucumber, Appetizers, Vietnamese, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Game/Sports Day, Potluck, Weeknight Meals, Boil, Cold Appetizers more
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"From our Sunday newspaper The Sunday Times. Times are estimated. Makes 8 = 4 servings."
Prepare the noodles according to the packet instructions, then place them in a large bowl with half the tamari, half the sesame oil and haf the chilli and toss to combine.
Heat remaining sesame oil in a frying pan and add the tempeh and cook for 3 to 5 minutes or until lightly browned and set aside.
Lay out the rest of the ingredients on separate plates.
Fill a large bowl with hot water and, working with one rice paper sheet at a time place it in the bowl for 1 minute or until soft.
Lay it flat on a hard, clean surface and leaving a 2cm gap on each side top with a small amount of noodles, tempeh, cucumber, carrot, bean sprouts, coriander and mint.
Fold to enclose the filling and then repeat with the remaining rice paper sheets and filling ingredients.
Combine the remaining tamari and chilli with the lime juice in a small bowl and serve with the rolls as a dipping sauce.
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