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Vegetarian Spring Rolls https://www.metro.ca/userfiles/image/recipes/rouleaux-vege-orange-10713.jpg PT30M PT05M PT35M
Cook the vermicelli rice noodles in a large quantity of water for 3 minutes. Drain, rinse under cold water, and set aside.Heat 1/3 of the sesame oil in a pan over medium-high heat.Cut the tempeh into strips and cook 2 minutes per side. Remove from heat and let cool.Cut into finer strips (julienne).Peel the carrot and cut into thin strips.Cut the yellow pepper, orange pepper and cucumber into thin strips.Place prepared vegetables in a large bowl with cabbage and noodles.In another bowl, prepare the sauce: MIx the orange juice, the rice vinegar, the remaining sesame oil and the Sriracha.Pour 1/4 of the sauce into the noodle mixture.In a bowl of warm water, dip the rice paper individually for 30 seconds. Place on a clean surface to roll.Divide the noodle and veggie mixture among the rice papers, add tempeh and roll tightly, avoiding tears.Repeat the action until all the rolls have been made.Serve the rest of the sauce in small individual bowls for dipping.Source: Missfresh.com
2
4 1 4 4
1 carrots 50 g red cabbage 8 rice paper rolls 3 Tbsp. (45 mL) sesame oil 60 ml orange juice 1 mini cucumber 1/2 yellow bell pepper 1/2 orange bell pepper 2 Tbsp. (30 mL) Sriracha (red-hot) sauce 240 g tempeh 150 g rice vermicelli 2 Tbsp. (30 mL) rice vinegar
Vegetarian Spring Rolls

Vegetarian Spring Rolls

Rate this recipe
1 Vote
2
servings
0:30
Preparation
0:05
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    carrots
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  • 50 g
    red cabbage
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  • 8
    rice paper rolls
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  • 3 Tbsp.
    (45 mL)
    sesame oil
  • 60 ml
    orange juice
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  • 1
    mini cucumber
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  • 1/2
    yellow bell pepper
  • 1/2
    orange bell pepper
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  • 2 Tbsp.
    (30 mL)
    Sriracha (red-hot) sauce
  • 240 g
    tempeh
  • 150 g
    rice vermicelli
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  • 2 Tbsp.
    (30 mL)
    rice vinegar
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Imprimer ma sélection

Preparation

Cook the vermicelli rice noodles in a large quantity of water for 3 minutes. Drain, rinse under cold water, and set aside.

Heat 1/3 of the sesame oil in a pan over medium-high heat.

Cut the tempeh into strips and cook 2 minutes per side. Remove from heat and let cool.

Cut into finer strips (julienne).

Peel the carrot and cut into thin strips.

Cut the yellow pepper, orange pepper and cucumber into thin strips.

Place prepared vegetables in a large bowl with cabbage and noodles.

In another bowl, prepare the sauce: MIx the orange juice, the rice vinegar, the remaining sesame oil and the Sriracha.

Pour 1/4 of the sauce into the noodle mixture.

In a bowl of warm water, dip the rice paper individually for 30 seconds. Place on a clean surface to roll.

Divide the noodle and veggie mixture among the rice papers, add tempeh and roll tightly, avoiding tears.

Repeat the action until all the rolls have been made.

Serve the rest of the sauce in small individual bowls for dipping.

Source: Missfresh.com

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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