Tempeh and shitake rice paper rolls recipe

Name: Tempeh and shitake rice paper rolls recipe
Ingredients: 2 tbsp sunflower oil; 2 garlic cloves, thinly sliced; 5 cm piece of ginger, peeled and cut into thin strips; 3 large mild red chillies, cut into long thin strips; 1 teaspoon chopped coriander root; 1/2 teaspoon coarsely ground black peppercorns; 60 g dried shitake mushrooms, soaked in boiling water for ½ hour and then sliced; 90 g tempeh, cut into large matchsticks; 4 kaffir lime leaves, cut into thin strips; 4 spring onions, shredded; 1 small handful of chopped mint leaves; 1 handful of bean sprouts; 2 tablespoons lime juice; 2 tablespoons light soy sauce; 12 rice paper wrappers

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Rice paper wrappers, available dried from Asian stores, are used to roll the tempeh and shitake mushroom filling.

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Ingredients

2 tbsp sunflower oil
2 garlic cloves, thinly sliced
5 cm piece of ginger, peeled and cut into thin strips
3 large mild red chillies, cut into long thin strips
1 teaspoon chopped coriander root
1/2 teaspoon coarsely ground black peppercorns
60 g dried shitake mushrooms, soaked in boiling water for ½ hour and then sliced
90 g tempeh, cut into large matchsticks
4 kaffir lime leaves, cut into thin strips
4 spring onions, shredded
1 small handful of chopped mint leaves
1 handful of bean sprouts
2 tablespoons lime juice
2 tablespoons light soy sauce
12 rice paper wrappers