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Easy Cauliflower And Tempeh Rice Roll

Easy Cauliflower And Tempeh Rice Roll (Pan-Fried)

Course Main
Cuisine Fusion
Servings 4 rice rolls


Rice Roll

  • 5 tablespoons vegetable oil
  • 1 teaspoon balsamic vinegar
  • 4 sheets rice paper
  • 1/2 head cauliflower
  • 4 pieces tempeh rectangular sized
  • salt to taste
  • pepper to taste
  • 1 paper towel optional

Dipping Sauce

  • 1 tablespoon soy sauce
  • 1/2 lime


  • Heat oven to 200 deg C/400 deg F.
  • Cut cauliflower into small pieces. Mix it with one tablespoon of vegetable oil and one teaspoon of balsamic vinegar and lay it on a baking tray. Season with some salt and pepper.
  • Roast it in the oven for about 20 minutes.
  • Next, we'll shallow fry the tempeh (I usually do it in two batches). Heat up about 1.5 tablespoons of vegetable oil in a frying pan on medium-high heat.
  • Meanwhile, cut each tempeh into 4 smaller rectangles (or even smaller pieces if you prefer).
  • When the oil is hot enough, fry the first batch of tempeh (half of what you have) until they turn golden brown. You'll need to flip it once when one side is done (or more, if necessary).
  • Place the cooked tempeh on a kitchen towel to soak up any excess oil.
  • Now, heat up 1.5 tablespoons of vegetable oil and fry the second batch of tempeh.
  • When the cauliflower is ready, we can then assemble the rice roll. Set aside a large plate and fill it with water.
  • Dip one rice paper into the water and make sure that every part of the rice paper comes in contact with the water. Don't leave it in for too long; remove it once you're sure the water has reached every bit.
  • Lay the rice paper on a smooth surface. Put 4 small pieces of tempeh (or the equivalent of one tempeh before cutting it) and some cauliflower florets in the centre of the rice paper, but slightly downwards.
  • Fold in the sides and then fold in the bottom flap, upwards. Use your fingers to push in the filling as you lift the roll from the bottom and roll it up. Roll it upwards all the way until you've reached the end.
  • You can serve it as it is but I prefer to pan fry it. Heat up one tablespoon of vegetable oil on medium-high heat. Fry the rice rolls in the pan, flipping it when needed.
  • Note that not all of the rice roll will crisp up. Part of it will brown (the parts in direct contact with the pan) and part of it will remain chewy. If you want it to be completely crispy, you can consider deep frying it.
  • For the dipping sauce, mix one tablespoon of soy sauce and the juice of half a lime. Done!


To check if the oil is hot enough, you can stick a chopstick in the pan and if you see bubbles forming around it, that's good enough. Otherwise, you can also dip a piece of tempeh in to see if it sizzles.
You may want to use less oil when cooking the tempeh, or even bake it in the oven, if you don't mind it not crisping up.
If you're worried about the moistened rice paper sticking to the surface, you can oil the surface beforehand but I usually can lift the rice paper from the surface without issues.