Tempeh Spring Rolls
Tempeh Spring Rolls
These are the heartiest and most delicious spring rolls ever! And so easy to make!
Ingredients
- 1 (8 oz) Tootie’s Tempeh
- 1/2 cup tamari
- 1 TBSP rice vinegar
- 1 TBSP maple syrup
- 1/2 tsp each of ginger, onion, and garlic powder
- Spring roll:
- 1 package spring roll rice wraps (see photo)
- 1/2 cucumber, sliced into thin strips about 3 inches long
- 1 carrot, sliced into thin strips about 3 inches long
- 1 cup thinly sliced red cabbage
- 1 cup thinly sliced lettuce
- 3/4 cup cilantro leaves
- Peanut sauce for dipping:
- 1 cup unsweetened smooth peanut butter
- 1/2 cup water - or to taste for desired consistency
- 1/4 cup rice vinegar
- 1/4 cup tamari
- 2 tbsp maple syrup
- 1 tsp fresh ginger - grated
- 1 large clove of garlic
- Sesame seeds (for topping)
Instructions
- Slice the tempeh into thin strips and place in a shallow pan. Whisk the marinade ingredients together and pour over the tempeh and marinate for 15 min or more. Prepare the peanut sauce by mixing all the ingredients in a blender or use an immersion blender.
- Cook the tempeh in a pan in some avocado oil till golden brown on each side. Assemble the spring rolls by first softening the rice wraps one at a time in warm water for 20 to 30 seconds (don’t let them get too soft) and then place on a flat surface.
- Layer the tempeh, carrots, cucumber, cabbage, lettuce and cilantro in the middle of the wrap. Fold in the sides first, then place the bottom of the wrap over the layered food and keep rolling to the top.
- Serve with the peanut dipping sauce in a small dish, sprinkled with sesame seeds.