Rice paper rolls with peanut and lime sauce


I love rice paper rolls, not only because you can pack them with veggies but because it is funny watching your friends and family roll them. In the end of the day even if they break or look like a burrito they still taste awesome and fill your body with goodness!


1 packet of rice paper (12 sheets)

Veggies/fruits of the season eg. carrots, cabbage, greens, capsicum, cucumber, mango, avocado

Herbs of the season eg. mint, coriander, parsley

1/2 a packet of buckwheat soba noodles (any Asian noodles work here)

Marinated tempeh

1 block of tempeh 250g

Juice of 1 lime

2 tablespoons tamari

2 tablespoons sesame oil

2 tablespoons honey or maple syrup

2 cloves of garlic minced

1 headed tablespoon of ginger root minced


1/4 cup peanut butter or almond butter (the one that just has nuts, nothing else).

1 tablespoon of coconut cream

1/2 teaspoon sesame oil

3 tablespoons Lime juice and zest of 1 lime

1 tsp of ground kaffir lime leaf (optional)

1 1/2 tablespoons of tamari

2 tablespoons of honey

1/2 teaspoon cayenne pepper (optional)

1 tsp (1 cloves) minced garlic

1 tsp (1/2 inch) freshly grated ginger

1/2 teaspoon toasted sesame seeds


1. Boil the kettle.

2. Cook the buckwheat soba noodles according to packet

3. Finely chop the herbs, slice the tempeh, seasonal fruits and veg into long strips, approx. 1cm wide. The key here is to think what will make my life the easiest when rolling.

4. Marinated tempeh- 1. Slice tempeh, combine all other ingredients (except tempeh) in a small bowl and whisk together, pour over tempeh then fry the tempeh in a hot pan until crispy on both sides

5. Fill up a shallow bowl with boiling water and place on the table with all of the rice paper roll fillings and sauce.

6. Start rolling! Be sure to briefly dip the rice paper sheet in the boiling water to make it wet and sticky. Then fill with whatever your heart desires and roll it up, closing off the sides in the process.

7. Sauce- In a medium bowl, combine the peanut butter, coconut cream, sesame oil, lime juice, tamari and honey and whisk until smooth, if to thick add a little water. Add the cayenne pepper, garlic, ginger, coriander and sesame seeds and mix until combined.

Alternately, you can combine all ingredients in a blender and process until completely smooth.

Let dressing rest in the fridge for 10 minutes before serving.

Natasha Burbury