Ingredients

• 250g tempeh
• 4 sheets rice paper
• 2 cups (500ml) shredded kale
• 1 cup (250ml) julienned mixed peppers
• 1 cup (250ml) julienned asian pear
• 1 cup (250ml) pea or radish sprouts
• 1/2 cup (125ml) sprouted beans
• 1/2 cup (125ml) enoki mushrooms

Coconut Satay Sauce:

• 1/4 cup (60ml) coconut milk
• 2 tbsp (30ml) soy sauce
• 1 tbsp (15ml) red curry paste
• 3 tbsp (45ml) coconut palm sugar or brown sugar
• 1 tbsp (15ml) lime juice

Directions

1. In a large shallow bowl, whisk together coconut milk, soy sauce, red curry paste, palm sugar and lime juice.
2. Slice tempeh into 16 equal pieces and gently toss with sauce. Let marinate for 15 minutes.
3. Dip 1 sheet rice paper in hot water and lay on damp tea towel. Layer 1/4 portion each kale, peppers, pear, sprouts, beans, mushrooms, tempeh and some sauce across centre of rice paper.
4. With wet fingers, roll up firmly leaving ends open. Slice into 3 pieces. Repeat steps for remaining 3 rolls.