Mango Avocado Tempeh Crispy Roll

20260719, #BreakfastDiary 1784, 22°C/mostly cloudy About 250kcal per serving, Mango Avocado Tempeh Crispy Roll.

3 sheets rice paper, 1 mango, (tempeh) 100g tempeh, 1T soy sauce, a pinch of crushed red pepper, (avocado) 1 avocado, 1T olive oil, juice of 1/4 lemon, a pinch of salt and pepper

1. Cut the rice paper into quarters and fry. 2. Tear 100g tempeh by hand and stir-fry in a pan with olive oil, 1T soy sauce, and a pinch of crushed red pepper. 3. Finely dice half a mango. 4. Finely dice half an avocado and mix well with 1T olive oil, juice of 1/4 lemon, and a pinch of salt and pepper. 5. On the rice paper from step 1, layer the avocado from step 4, the mango from step 3, and the tempeh from step 2, and finish with a little more olive oil.

Inspired by @cucinabotanica