• Cut honey dew into shape of rod, julienne carrot, chili and purple cabbage.

• Prepare Lollo Rosso, Romaine and Arugula for wrapping.

• Cut tempeh in rods and stir fry till golden brown.

• Roll with romaine as base for easier wrapping

• Secure the rolls with coriander (optional)

Dipping Sauce

• 1 garlic clove, minced

• 2 tbs onion infused oil

• Half tsp paprika

• 2 tbs sesame oil

• 1 tsp sesame seeds

• 3 tbs peanut butter

• 1-2 tbs lime juice

Serve with chili flakes (optional)