Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Fast checkout

??fast.checkout.fast.cart.remodal.description_en??

It will be used to make checkout faster in the future! You can modify it at any time.

Fast Checkout has been activated.

Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.

Organic and well being market

Delivery address:
Payment:

Online Grocery

Delivery address:
Time Slot:
Time Slot:
Not selected
Payment:

You can modify these options at any time in the “Fast Checkout” section of your account.

You can modify these options at any time in the "Quick order" section of your account.
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 carrot 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
Vegetarian Spring Rolls
0:30
Preparation
0:05
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    carrot
  • 50 g
    red cabbage
  • 8
    Rice paper rolls
  • 3 Tbsp.
    (45 mL)
    sesame oil
  • 60 ml
    orange juice
  • 1
    mini cucumber
    You might like:

    Flyer Deal  (1)
    SEEDLESS CUCUMBERS

    SEEDLESS CUCUMBERS

    2 for $5.00

    PRODUCT OF MEXICO, no. 1 GRADE


  • 1/2
    yellow bell pepper
  • 1/2
    orange bell pepper
    You might like:

    Flyer Deal  (1)
    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF MEXICO 7.69/kg


  • 2 Tbsp.
    (30 mL)
    Sriracha (red-hot) sauce
  • 240 g
    tempeh
  • 150 g
    rice vermicelli
    You might like:

    Flyer Deals  (3)
    Bento Bowls

    Bento Bowls

    $6.99 ea.

    340 - 360 g selected varieties


    MINUTE RICE

    MINUTE RICE

    $3.99 ea.

    500 - 700 g, selected varieties


    SAVE 98¢ ON 2
    UNCLE BEN'S BISTRO EXPRESS OR SEEDS OF CHANGE INSTANT RICE OR VH CHINESE SAUCE

    UNCLE BEN'S BISTRO EXPRESS OR SEEDS OF CHANGE INSTANT RICE OR VH CHINESE SAUCE

    2 for $5.00

    SELECTED SIZES, SELECTED VARIETIES, OR 2.99 EA.


  • 2 Tbsp.
    (30 mL)
    rice vinegar
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

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

  • By clicking the add button, the coupon will be instantly linked to your AIR MILES® Card.
  • It will also be added to your shopping list and shopping cart.
  • Present your card at checkout and the coupons will be instantly applied on eligible products.
  • Find the card icon to see your selected coupons.
I understand