Fresh Thai Basil Rolls w/ Peanut Sauce Recipe

Yield: 4 rolls
Author: Julie Kim, RD
Print
Fresh Thai Basil Rolls w/ Peanut Sauce

Fresh Thai Basil Rolls w/ Peanut Sauce

The combination of the three herbs, savory tempeh, and crunchy fresh vegetables all wrapped up to be dipped in the perfect peanut sauce is so healthy and delicious!
Prep time: 15 MinCook time: 12 Mininactive time: 15 MinTotal time: 42 Min

Ingredients

Dipping Sauce
  • ½ tablespoon soy sauce
  • ½ tablespoon sesame oil
  • 1 tablespoon honey
  • ½ tablespoon vegan fish sauce
  • ½ tablespoon sambal
  • ¼ lime, freshly squeezed
  • ¼ cup hot water
  • ¼ cup peanut butter
  • 1 tablespoon green onion, diced
  • 1 clove garlic, finely minced
Rolls
  • 3 ounces tempeh, sliced
  • ½ tablespoon soy sauce
  • ¼ teaspoon celery salt
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon sesame oil
  • 1 bundle (76 grams) soba noodles
  • 4 leaves Lacinato kale, destemmed
  • ½ bunch cilantro
  • ½ bunch mint, destemmed
  • ½ bunch Thai basil, destemmed
  • ½ English cucumber, deseeded and julienned
  • 1 small purple kohlrabi, peeled and julienned
  • ½ orange bell pepper, deseeded and julienned
  • 4 sheets (8 ½-inch diameter) rice paper roll

Instructions

Dipping Sauce
  1. In a bowl mix all ingredients for the sauce together with a spoon until everything is smooth and combined.
Rolls
  1. In another bowl place the tempeh slices in and add the soy sauce, celery salt, red pepper flakes, and sesame oil. Stir to combine and coat all the tempeh slices. Let it sit aside to marinate for at least 15 minutes.
  2. In a medium pot boil some water for the soba noodles. Cook the noodles to the package directions. Drain and rinse in cold water. Place noodles in a bowl. Set aside.
  3. Heat up a medium frying pan over medium-low heat. Place the tempeh slices with all the sauce in the pan and fry both sides until nicely browned, about 5-7 minutes. Place onto a plate and set aside.
  4. Fill up a wide bowl large enough to dip the rice paper sheets into with warm water. Grab a large plate, you will use this to roll up the summer rolls on.
  5. When you have everything ready to be rolled, dip both sides of one sheet of rice paper roll into the warm water. Then immediately place it onto your large plate. Evenly place about a ¼ amount of the kale leaves, cilantro, mint leaves, and Thai basil leaves in the center of the sheet, leaving at least around one inch of space on both left and right ends of the sheet. Then add about ¼ of the soba noodles, cucumber, kohlrabi, bell pepper, and tempeh on top. Keeping everything together in the center, it’s like making a burrito! Carefully pull up the left and right ends and fold it down. Then pull up the bottom end to cover the filling in the center while tucking it all in together at the same time. Finally, tightly roll it all the way up to the top end.
  6. Cut the rolls in half on a bias and serve immediately with the sauce.

Notes:

• Don’t worry if your rolls aren’t beautiful the first time, practice will make it easier!

Calories

400

Fat (grams)

24

Sat. Fat (grams)

5

Carbs (grams)

36

Fiber (grams)

7

Net carbs

29

Sugar (grams)

15

Protein (grams)

20

Sodium (milligrams)

350

Cholesterol (grams)

0
Nutrition Facts for 2 rolls with sauce.
Recipe developed by Julie Kim, RD ©2020 Live Local Organic - All rights reserved
Created using The Recipes Generator