Miss T made some delicious rice paper rolls at Sunday's potluck, and it was these we were thinking of on Thursday night when we decided to make some. I love rice paper rolls! They are quick and easy to make (if you have someone giving you a hand, or if everyone rolls their own), and I always enjoy eating something that's basically raw vegetables dipped in soy sauce.
For the filling, I made two types of tempeh, garlic + soy, and five-spice. The garlic + soy idea came from Tempting Tempeh, light soy, garlic, sugar, smidge of sesame oil. The five-spice was my usual, five spice + dark soy + light soy. Marinated both sets of tempeh for a few hours, whilst we traipsed out to Collingwood and Richmond for vegan adventures. The rest of the filling comprised of beehoon (rice noodles), thin strips of raw capsicum, thin strips (using the potato peeler) of carrot, and a whole lot of bean shoots.
It was a team effort, filling and rolling the rice paper, and it was delicious. Eat immediately, whilst still fresh.
Use tamari instead of soy sauce to make this gf. and skip the five spice.