Fresh and Vibrant Garden Rolls
Dive into a garden of flavours with our Garden Rolls recipe, bursting with fresh vegetables and hearty tempeh, all wrapped in crisp cucumber. Marinated tempeh adds savoury depth, while crunchy carrot, vibrant red cabbage, and refreshing bean sprouts provide a symphony of textures. Drizzle with creamy almond butter sauce infused with soy sauce and lime juice for the perfect finishing touch. These garden rolls are not only delicious but also a delightful appetiser or light meal option for any occasion.
Garden rolls
4
servings15
minutes10
minutesIngredients
120 g tempeh
2 tbsp kecap manis (sweet soy sauce)
1 tsp soy sauce
1 grated (big) carrot
15 g chopped parsley
30 g bean sprouts
90 g chopped red cabbage
1 sliced cucumber
- For the almond butter sauce
3 tbsp creamy almond butter
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp chilli flakes
1 tbsp hot water
Directions
- Slice cucumber into strips, approximately 4 cm wide and 8 cm long. Mix kecap manis and soy sauce, then marinate tempeh. Set aside for 10 minutes. Assemble almond butter sauce by mixing all ingredients until smooth. Adjust consistency with hot water if needed.
- Heat ghee or coconut oil in a frying pan over medium heat. Cook tempeh until tender, about 10 minutes. Set aside.
- Place a cucumber strip on a plate. Layer with red cabbage, a slice of cooked tempeh, grated carrot, chopped parsley, and bean sprouts. Roll up the cucumber strip to form a roll. Repeat to make approximately 6 rolls.
- Plate the garden rolls and drizzle with almond butter sauce. Enjoy these refreshing and flavourful appetisers with friends and family!
Notes
- Serve at a party for a healthy and tasty snack!
