Tempe Bacem Spring Rolls
(a portion of five pieces)
This menu is created by Wida Winarno, Founder of Indonesian Tempe
Movement to promote tempeh as Indonesia’s authentic superfood offering
excellent nutrients and protein. These spring rolls are a refreshing change from the usual fried tempeh variety dishes. Tempe bacem or sweet
braised tempeh is a great menu as a healthy appetizer and is delicious dipped in its sauce.
Happy cooking and enjoy!
- 5 Vietnamese rice papers
- 1 piece of medium size of tempe (for bacem)
- 5 sheets of Romaine lettuce
- 5 sheets of gotu kola or pegagan leaves (if you like)
- 1 medium size of carrot, thinly sliced
- Vermicelli or glass noodle that has been brewed (to taste)
- Nuts (to taste)
- Prepare one piece of medium sized tempeh, 1 glass of coconut water,
- pieces of garlics, 3 pieces of shallots, 50 grams of brown sugar, ½
- teaspoon of corianders, ½ teaspoon salt, 1 tablespoon soy sauce, 3 cm
- galangal, 1 piece bay leaf and 1 lemongrass.
- Puree all the seasonings, exclude bay leaf and lemongrass
- Cook coconut water and water, then add all the blended-seasonings, bay leaf, lemongrass and tempeh.
- Cook until the water absorbed into tempeh
- 1 teaspoon oyster sauce
- 1 teaspoon coconut sugar
- 1 teaspoon fish sauce
- Stir all ingredients, if too thick add a little hot water. Taste until you reach a sweet and sour taste balance.
Wash, cut according to taste and mix all ingredients in rice paper. Fold and
roll neatly. Dip in the sauce to enjoy!