Tempeh Spring Rolls

 
Tempeh+Spring+Rolls.jpg

Tempeh Spring Rolls are fun, fresh, and yummy! They're also versatile (use up whatever veggies you have) and great for kids, because you can lay out a bunch of fillings and let them decide how they want to build their roll.


 

ingredients

  • 1 package tempeh

  • 1'' knob of ginger, peeled, and chopped

  • soy sauce (or coconut aminos)

  • 1 tbsp coconut oil

  • 1 package rice paper wrappers

  • 1 package rice noodles

  • green onion

  • micro greens

  • shredded carrots

  • chopped cilantro

  • fresh mint leaves (stem discarded)

  • lime wedges

Sauce

  • soy sauce (or coconut aminos)

  • 1 tbsp peanut butter

  • 2 tsp sriracha (optional)

  • water (as needed)

Other ideas for fillings:

Sliced bell peppers, cabbage, radish, pea pods, shrimp, tofu, roasted chicken or pork, bean sprouts, fermented veggies, seaweed, sautéed mushrooms, peanuts, pickled ginger, etc.

 

instructions

  1. Slice tempeh lengthwise into 'finger-like' shapes.

  2. Marinate tempeh in soy sauce and chopped ginger (even 15 min is good).

  3. Heat coconut oil in a pan. Once hot, add tempeh and marinade. Cook tempeh slices a few minutes on each side. Once done, set aside.

  4. Cook rice noodles according to package. Drain, rinse with cold water, set aside.

  5. Whisk sauce ingredients together with a fork. I start with PB in a bowl and then add shots of soy sauce until it stirs more smoothly. Then add sriracha and water as needed to create desired consistency. I aim for a consistency in-between a paste and a dressing.

  6. Assemble an 'ingredient line up' of all the fillings you'd like to add to your rolls. I list the veggies I used above, but spring rolls are flexible. I typically use them as an opportunity to eat up whatever veggies are in the fridge.

  7. Prepare the spring roll wrappers. Heat about a cup of water in a kettle, or sauce pan, to hot, but not boiling (it’s ready when steam rises from the water). Pour water into a shallow, wide pan (I use a cake pan).

  8. One by one, take a spring roll wrapper and submerge it in the water. Remove after about 10 seconds or less, being careful to not allow the wrapper to stick to itself.

  9. Place softened wrapper onto your working surface (I use a cutting board), and add roll fillings in a line on one edge of the wrapper (similar to how you might prepare a burrito if you’re familiar). Personally, I start with heavier ingredients (tempeh, rice noodles), and add lighter ingredients on top (carrots, micro greens, etc.). I also spread some of the sauce on the wrapper (or you can reserve it for dipping).

  10. Wrap your roll starting with the edge of your ingredients, and move forward. Tuck your ingredients in as you wrap and fold in the edges of your roll mid-way thru. Your wrappings don’t need to be perfect!

  11. Continue to wrap each roll varying fillings as you like. Dip rolls in extra sauce, or eat as-is.


 

Recipe Key

Vegan

Best in: Spring/Summer

Best for: Pitta and Kapha doshas