Summer rolls with tempeh, green apple, and peanut sauce

Name: Summer rolls with tempeh, green apple, and peanut sauce
Prep time: 30 min
Total time: 30 min
Cuisine: modern

Enjoy summer freshness with Südtiroler Apfel PGI and crispy tempeh rolls, paired with delicious peanut sauce!

Difficulty: easy

Preparation time: 30 min

Style: modern

Apple: Granny Smith

Ingredients

For the rolls:
8-10 sheets of rice paper
50 g of rice vermicelli
200 g of tempeh
3 carrots (200 g)
1 yellow bell pepper (125 g)
1 apple Südtiroler Apfel PGI (Granny Smith)
40 g of arugula
25 g of basil (weighed with stems)
1 tablespoon of olive oil (10 g)
1 tablespoon of soy sauce (15 g)

For the peanut sauce
55 g of peanut butter
8 g of fresh ginger
20 g of soy sauce
20 g of lime juice
12 g of agave syrup
¼ teaspoon of granulated onions

For the rolls:
16-20 sheets of rice paper
100 g of rice vermicelli
400 g of tempeh
6 carrots (200 g)
2 yellow bell pepper (125 g)
2 apples Südtiroler Apfel PGI (Granny Smith)
80 g of arugula
50 g of basil (weighed with stems)
2 tablespoon of olive oil (10 g)
2 tablespoon of soy sauce (15 g)

For the peanut sauce:
110 g of peanut butter
16 g of fresh ginger
40 g of soy sauce
40 g of lime juice
24 g of agave syrup
½ teaspoon of granulated onions

For the rolls:
32-40 sheets of rice paper
200 g of rice vermicelli
800 g of tempeh
12 carrots (200 g)
4 yellow bell pepper (125 g)
4 apples Südtiroler Apfel PGI (Granny Smith)
160 g of arugula
100 g of basil (weighed with stems)
4 tablespoon of olive oil (10 g)
4 tablespoon of soy sauce (15 g)

For the peanut sauce:
220 g of peanut butter
32 g of fresh ginger
80 g of soy sauce
80 g of lime juice
48 g of agave syrup
1 teaspoon of granulated onions

Summer rolls with apple and peanut sauce

Preparation

Peel and finely chop the ginger. In a small bowl, mix the ginger with the peanut butter, then add the soy sauce, lime juice, and agave syrup. Adjust the flavor with the granulated onions.
Pour boiling water over the rice vermicelli and let them soak for 5 minutes. Drain and let them drip dry.
Meanwhile, remove the tempeh from the packaging, pat it dry, and slice it thinly.
Peel the carrots and cut them into thin strips, wash the bell pepper and cut it into thin strips. Wash and dry the arugula and basil, removing the leaves from the stems.
Wash the apple, remove the core, and slice it thinly. Sprinkle a little lime juice over the surface of the apple to prevent browning.
Heat the oil in a large pan, then sauté the tempeh, turning occasionally, for about 3 minutes until crispy. Deglaze with soy sauce and mix well. Set aside.
To assemble, soak each rice paper sheet in cold water until soft. Place it on a slightly damp plate and add some basil, green apple, tempeh, rice vermicelli, carrots, bell pepper, and arugula. Fold the sides inward and roll tightly.
Serve with peanut sauce.

Enjoy your meal!