Photo: Pille R. Priske
Tempeh and shitake rice paper rolls recipe
15 ingredients
15 min + 10 min
4 people
openrecipes
Rice paper wrappers, available dried from Asian stores, are used to roll the tempeh and shitake mushroom filling.
Estimated Nutrition (whole recipe, rough)
470
Calories
25g
Protein
10g
Fat
77g
Carbs
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Tempeh | 100g | 160 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Sunflower Oil | not in our table | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 sunflower oil
- tbsp garlic cloves, thinly sliced
- 2 cm piece of ginger, peeled and cut into thin strips
- 5 large mild red chillies, cut into long thin strips
- 3 teaspoon chopped coriander root
- 1 teaspoon coarsely ground black peppercorns
- 0.5 dried shitake mushrooms, soaked in boiling water for ½ hour and then sliced
- 60 tempeh, cut into large matchsticks
- g kaffir lime leaves, cut into thin strips
- 90 spring onions, shredded
- g small handful of chopped mint leaves
- 4 handful of bean sprouts
- 4 tablespoons lime juice
- 1 tablespoons light soy sauce
- 1 rice paper wrappers
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes