Chilli & Lemongrass Rice Paper Rolls

Tempeh is a hard one to get people over the line with...until you serve them this! It is probably my favourite way to cook tempeh because it's easy, fresh, damn tasty, and is a meal that is best shared around a table with others. Tempeh is a fermented product made form whole soybeans and is great source of protein, manganese, copper and fibre. It will absorb the flavours you cook it with and in this case, the chilli and lemongrass marinade is a recipe you will be wanting to stick on your fridge!  Tempeh is a regular in my house hold because it is a protein with many health benefits that only costs $2 - $2.50 per serve compared to $10 if you want a good quality cut of meat. 

Serves 4


300g tempeh, sliced into 1.5cm thick rectangles
1 tablespoon lemongrass, finely chopped
1 clove garlic, crushed
1 tablespoon ginger, grated
2 limes, juice only
3 tablespoons tamari
1 long fresh chilli, chopped
1 tablespoon maple syrup
1 teaspoon sesame oil
4 kaffir lime leaves, chopped finely
½ teaspoon fish sauce
Rice paper

Fresh salad fillings: julienned carrot, cucumber, snow peas, capsicum, spring onion, mint coriander.


Combine the lemongrass, garlic, ginger, juice of 1 lime, 2 tablespoons tamari, ½ of the chilli, maple syrup, sesame oil and kaffir limes leaves. Set aside. Fry the tempeh in some coconut oil, in batches, until browned on each side. Add all of the tempeh to the pan and pour over the marinade, cook until the tempeh is coated and the marinade has become sticky.

Combine the extra lime juice, tamari, chilli, fish sauce and 2 tablespoons of water to make a dipping sauce. Serve the tempeh with the fresh salad, the dipping sauce and the rice paper for everyone to roll their own rice paper rolls.