Tempeh and cucumber rice-paper rolls with gochujang dip

Method

1. Cut the tempeh into thin strips about 5 mm thick. Slice the cucumber (seeds removed) and spring onions into long thin strips, and pick the coriander leaves.
2. Warm the sesame oil in a frying pan over a medium-high heat and fry the tempeh for 6 to 8 minutes, turning, until browned and crisp at the edges.
3. Add half the tamari (1/2 tbsp) to the pan, toss for 30 seconds, then take it off the heat.
4. For the dip, whisk the gochujang with the maple syrup, rice vinegar, the rest of the tamari and 2 tbsp of water.
5. Soak a wrapper in warm water for about 10 seconds until just pliable and lay it on a damp board. Across the lower third, put a few tempeh strips, cucumber, spring onion, beansprouts and coriander, leaving a border at each side.
6. Fold up the bottom edge, fold in the sides and roll up tightly. Repeat to make 8 rolls.
7. Eat the rolls straight away, dipped in the gochujang.

Tip If you cannot find gochujang, stir a little sriracha with an extra splash of maple syrup instead.

Photo made with AI.

From Nosha · nosha.app