Are you in the mood for Asian food, particularly Vietnamese? These cuisines are inherently healthy. I love the idea of spring rolls but they are usually fried or wrapped in white rice paper at a restaurant. I made my own with brown rice paper from Whole Foods (in the Asian food aisle). I got the idea from Kimberly Snyder CN but I switched up the ingredients a bit: brown rice paper wraps, organic red leaf lettuce, organic tempeh, sprouts, red onion, avocado, organic scallions, sea salt , hot sauce, organic shiitake mushrooms, organic Worcestershire sauce. You can put whatever you like in the wraps. Feel free to switch up the ingredients.
- Cut tempeh length-wise into eight strips.
- Saute strips in a mixture of water and Worcestershire sauce for about 3 minutes on each side.
- Add shiitake mushrooms to pan with tempeh and cover for last 3 mines of cooking.
- Slice onions and avocado and chop scallions finely.
- Dip each wrap in a bowl of war waterm to soften it.
- Lay wrap on a flat surface and place a small amount of lettuce, sprouts, onions, scallions and mushrooms in the center.
- Sprinkle with sea salt.
- Add one strip of tempeh and sprinkle hot sauce on everything.
- Gently roll the wrap burrito-style securing the edges if possible.
- If you overstuff the wrap it will be harder to fold and may tear. The wrap will stick easily once rolled.
I made a simple salad with the left over ingredients. I still have to work on the aesthetics but they are really good and there’s no need for added oil.