Tempeh & Mint Summer Rolls with Orange Infused Satay Sauce

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Preparation time: 20min

Cooking time: 10min

SF, DF, GF, VG, Great for Kids (although leave out the Cayenne!)

Some of you may know, but most of you won’t; I am originally from Hong Kong and my Mother is from Malaysia.  So satay sauce has been in my life for as long as I can remember.

I have such fond memories of my grandmother lovingly feeding my grandfather delicious sticks of chicken satay with sticky white rice and cucumber all covered beautifully in the sweetest, rich most amazing satay sauce, all for BREAKFAST!  Yup that’s how it’s done for breakfast in Malaysia and I absolutely love it.  That’s why I often crave savoury left overs for breakfast these days, like left over greens & rice or Dahl. Most of my European friends think I’m bonkers.

These Summer Rolls are full of amazing freshness, colour and flavour that will leave you feeling satisfied, nourished and full of energy.  Tempeh is an amazing source of vegetarian protein and is great for those who want to cut down your meat intake as it has a lovely meaty texture to it.

I really hope you enjoy them!


(Makes 7-8 rolls)

  • 1 Pack Medium Sized Vietnamese Rice Paper
  • 2 Packs Tempeh
  • 15g Fresh Mint Leaves
  • 15g Fresh Parsley Leaves
  • 1 Large Carrot or 2 Medium Carrots
  • 150g Fresh Lettuce Leaves
  • Sesame Oil

Satay Sauce

  • 250g Sugar-Free Smooth Peanut Butter
  • 4 Tbls Brown Rice Vinegar
  • 5 Tbls Brown Rice Syrup or Maple Syrup
  • 2 Pinches Cayenne
  • ½ Orange Juiced
  • 2 Cloves Garlic (crushed)
  • 250ml Hot Water
  • 4 Tbls Shoyu



– In a pot dilute the peanut butter with boiling water then turn down to low simmer and add all the other ingredients (except orange juice)
– Whisk to keep the peanut butter from getting lumpy
– Let it simmer for 3-5min on low heat until everything is mixed in well
– Turn off heat, add orange juice and give it a good whisk again
– Then with a hand-blender, blend everything so all garlic is mixed in and sauce has a very smooth consistency. It should be thick but not too thick, it is a sauce not a nut-butter
– Put it aside and leave to cool

Tempeh & Wrap

– In a frying pan, heat some sesame oil. Enough to cover the bottom of the pan and fry all the tempeh till golden brown on both sides
– Slice tempeh into fingers or strips and fry till golden brown on each side. Approx 2-3min on each side
– While the tempeh is frying prep all your veg so everything is ready for you to build your wraps. With a vegetable peeler make strips of carrot ribbons. Take all mint & parsley leaves off the stalks and press down on the spines of the lettuce leaves so they are more flexible to roll
– You will then need a separate bowl of warm water big enough to dip the rice paper in
– First dip a sheet of rice paper in the warm water so it is completely wet on both sides
– Then place it on a wooden surface (if you place it on a plate it will stick and tear when rolling)
-Place 1 -2 pieces of lettuce directly in the centre of the rice paper, then on top 2 slices of tempeh, 2-3 stops of carrot then lots of mint and parsley
– Take one side of the rice paper and bring it to the other side of all the veg and tempeh so you are wrapping the ingredients tightly. then start rolling all the way to the other side until the wrap is sealed
– On one end close the wrap by tucking everything inside as much as possible and sealing one side to the other with rice paper. Leave the other end open
– Leave aside on a large plate and continue rolling the rest of the rolls.
– Once all are rolled, with a sharp knife slice them diagonally through the centre and place tidily on a plate (see photo) around a bowl of the sauce.

The rest is up to you! Eat! Enjoy! Yum yum yum!

I can see my grandmother smiling down on us with pride!xxxx


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