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BAKED TERIYAKI TEMPEH SPRING ROLLS

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Side Dish
Keyword: easy, party food, snack
Servings: 6 spring rolls

Ingredients

  • 6 16cm rice paper rolls
  • 1/2 block of plain Tiba Tempeh, crumbled
  • 2 tbsp Nojo Teriyaki sauce
  • 1 cup carrots, shredded
  • 1 cup bean sprouts
  • 1 cup chinese cabbage, shredded
  • 1/2 cup spring onion, shredded
  • 2 Tbsp Nojo sesame sauce
  • 1 tsp arrowroot powder
  • Nojo Teriyaki sauce for dipping

Instructions

  • Preheat the oven to 220c
  • Add the veg and Nojo sesame sauce into a large frying pan or wok. Stir fry for around 3-4 mins till slightly wilted. Add in tapioca and cook for a further 30s. Remove and put into a bowl.
  • Wipe out the pan and add in the sesame oil and crumbled tempeh. Fry until it starts to crispen up then add in the teriyaki sauce. Fry for a few more mins till sticky and the pieces start to caramelise.
  • Place a rice paper wrapper on greaseproof paper and brush with a little water. Leave for 30s or until pliable enough to roll. Working quickly, bung 2 tbsp’s of veg mix and 1 tbsp of tempeh at the bottom middle of the rice paper leaving an inch from the edge. Fold both sides in and tightly roll up your spring roll. Repeat.
  • Brush with a little sesame oil, place on a large baking tray lined with grease proof paper and whack in the oven for 20 mins or until crisp.
  • Best eaten straight away dunked in Nojo Teriyaki sauce.

Notes

You can find rice paper wrappers in Chinese/Asian food shops. Some waitrose stores stock the blue dragon brand.
If you can only find 20/22cm rice paper wrappers double the filling and wrap up as normal.