Mango-and-tempeh summer rolls with no-fish sauce

Photo of summer rolls with fresh vegetables inside
Theofano Vetouli

Fruity, refreshing, flavourful, and aromatic, these summer rolls are full of vitamins and nutrients, and taste delicious.

  • Preparation Time: 30 minutes
  • Cooking Time: 10 minutes
  • Total Time: 40 minutes

Ingredients

Servings: 6

For the summer rolls

  • 200 g
    tempeh
  • 2 tbsp
    peanut oil

For the no-fish sauce

Instructions

  1. Peel and dice the onion and garlic into small pieces.

  2. Peel the potato, carrot, and turnips, then cut into 1-2 cm cubes.

  3. Heat oil in a large pot until it shimmers, then add the onion and the celery. Cook until they become translucent. 

  4. Add garlic, tomatoes, tomato paste, chickpeas, lentils, and dry spices (salt, ras-el-hanout, cumin, paprika, and black pepper). Mix well.

  5. Add all the remaining vegetables in order of hardness: first the turnips, then the carrot, and then the potato. Mix well.

  6. Add two liters of hot water and stir thoroughly. Add the coriander, parsley and celery leaves. Bring to a boil, uncovered.

  7. Once the stew comes to a boil, cover with a lid, reduce the heat to a low simmer, and cook for 30 minutes.

  8. Remove the lid, then add the pearl couscous with the peas and mix well. Put the lid back on and let simmer for 20 minutes, or until the couscous is cooked.

  9. Once the couscous is done, turn off the heat and let it rest for 10 minutes so that the couscous absorbs the flavors of the stew.

  10. Serve with rice or a rich, leafy salad.

Notes

Instead of Thai basil, you can use fresh mint leaves.

About the author

Theofano Vetouli

Tags

Keywords: summer rolls
Special diets: Gluten-free, lactose-free
Difficulty: Level 2 (average)
Cooking time: 30-45 minutes
Number ingredients: 10-15 ingredients

You may also be interested to taste

Vegetable curry

Vegan Crème Fraîche

Plant-based shawarma sandwich

Steak with mushrooms and vegetable chips