Teriyaki tempeh with peanut dip
Make these tasty teriyaki tempeh canapés ahead of a party and rewarm them in the oven when your guests arrive. Serve with our moreish peanut dipping sauce
Vegan rainbow spring rolls
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Makes 24
Skip to ingredients
- 12 spring roll wrappers(we used Blue Dragon)
- ½ small pack mintleaves picked
- ½ small pack Thai basilleaves picked (optional)
- 4 spring onionscut in half then cut lengthways into strips
- 1 courgettepeeled lengthways, halved and cut into thin strips (or use julienne peeler)
- 1 large carrothalved and cut into thin strips (or use julienne peeler)
- ½ mangocut into strips
- 1 red chillideseeded and cut into thin strips
- 50g salted peanutschopped (optional)
- sweet chilli saucefor dipping
Nutrition: Per serving
- kcal40
- fat1g
- saturates0g
- carbs6g
- sugars2g
- fibre1g
- protein1g
- salt0.2g
Method
step 1
Have all your ingredients prepared and ready to go before you start assembling the rolls. Dip a spring roll wrapper into a shallow bowl of water until it just softens (don’t leave it too long or you’ll be left with a gluey mess). Put the wet wrapper on a chopping board, then top with a couple of mint and basil leaves (if using), and some spring onion, courgette, carrot, mango, chilli and peanuts (if using).
step 2
Starting with the edge nearest to you, fold the wrapper into the centre so that it covers half the filling. Fold in both of the shorter ends, then, rolling away from you, fold the wrapper over so that the entire filling is encased. Repeat with the remaining wrappers and fillings to make 12 spring rolls. Can be made in the morning and kept in the fridge for later.
step 3
To serve, cut the spring rolls in half on the diagonal. Serve with sweet chilli dipping sauce on the side.
