Rainbow Summer Rolls

with creamy almond butter dipping sauce

I adore rice paper rolls and make them all the time in the warmer months. They are packed with colourful vegetables, crispy tempeh, fresh mango and aromatic basil. Dunk them in the dreamiest almond butter sauce and you have yourself a deliciously healthy lunch or dinner!

Serves 2 (makes 8 rolls)


For the rolls:

  • 200 g tempeh, cut into batons
  • ½ red capsicum, cut into thin strips
  • 1 Lebanese cucumber, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 1 cup red cabbage, finely shredded
  • 2 mango cheeks, thinly sliced
  • Fresh basil
  • Rice paper, 8 sheets

For the almond butter sauce:

  • 2 tablespoons almond butter
  • 1 tablespoon coconut aminos
  • ½ tsp ginger, freshly grated
  • Juice of ½ lime
  • 2 tablespoons filtered water


  1. Preheat the oven to 200°C fan-forced and line an oven tray with baking paper. Place the tempeh onto a baking tray and bake for 20 minutes.
  2. In the meantime, use a blender to combine the sauce ingredients until smooth. Pour sauce into a sauce plate.
  3. Bring water to the boil and pour into a large bowl. Individually dunk the rice paper into the hot water, then lay onto a plate. Arrange the capsicum, cucumber, carrot, mango, tofu and basil in a strip down the middle of the rice paper roll. Fold over one side and roll a little, before rolling the top and bottom of the rice paper in. Continue rolling to seal.
  4. Repeat to make 8 rice paper rolls.
  5. Serve rice paper rolls on a plate and dunk in the almond butter sauce.

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