SPRING ROLLS AT TEMPEH
- Servings : 2
- Preparation : 20 minutes
- Cook time : 20 minutes
- Calories : 300 cal
- Carbohydrate : 40 g
- Lipid : 10 g
- Fiber : 3 g
- Protein : 17 g
Ingredients
- 1/2 paquet (120 g) de tempeh quinoa et sésame
- 30 ml (2 c. à soupe) de sauce soya réduite en sodium
- 5 ml (1 c. à thé) d’huile de sésame
- 75 g de vermicelles de riz secs
- 1/2 mangue
- 1/2 poivron rouge
- 1/3 concombre
- 4 feuilles de riz
- Une douzaine de feuilles de menthe
Sauce
- 30 ml (2 c. à soupe) de yogourt grec nature 0-2 % m.g.
- 10 ml (2 c. à thé) de beurre de noix (au choix)
- 10 ml (2 c. à thé) de jus de lime
- 10 ml (2 c. à thé) de sauce soya réduite en sodium
- 10 ml (2 c. à thé) de miel
- Gingembre frais (zesté) au goût
Steps
Tempeh
1 - In a saucepan, bring water to a boil. Immerse the templeh and simmer for 10 minutes. Drain well.
2 - in a small bowl, mix the soy sauce and sesame oil. The help of a brush, brush the tempeh with the preparation.
3 Toast the tempeh, over medium-high heat in a pan or on a barbecue.
rolls
4 - Bring water to a boil. Cook. The rice vermicelli according to the indications inscribed on the packaging. Drain well, reserve.
5 - cut the mango, the pepper, the cucumber and the templeh into juliennes.
6 - pour water into a large plate and soak each rice sheet before garnishing.
7 - in the center of the rice sheet, place the mint, the rice vermicelli then the mango, the pepper and the templeh. Rolling.
8 - Prepare the sauce By mixing all the ingredients in a bowl. Mix until a homogeneous preparation is obtained.
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