Vegan Tempeh Spring Rolls
This Vegan Tempeh Spring Rolls recipe combines marinated pan-roasted tempeh and fresh veggies for a customizable and refreshing summer meal or appetizer.
Ingredients
For the Tempeh:
- 8 ounces Tempeh Sliced in thin strips
- 2 Tablespoons Soy Sauce Low-sodium
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Peanut Butter Or almond butter
- 1 Tablespoon Rice Vinegar
For the Spring Rolls:
- 8-16 Spring Roll Wrappers
- 8 leaves Lettuce Romaine or bibbs
- ½ cup English Cucumber
- ¾ cup Carrots Shredded
- ¾ cup Purple Cabbage Shaved
Equipment
- Stovetop
- 2 Large Mixing Bowl
- Large Skillet
Instructions
- Add the tempeh marinade ingredients to a large mixing bowl (soy sauce, peanut butter, rice vinegar and maple syrup) and whisk to combine. Slice the tempeh and transfer the pieces to the marinade. Move the pieces around so they are all covered. Let them marinate for at least 20 minutes, but 1-2 hours is better (can also marinate for 24 hours).
- While the tempeh marinates, prep the vegetables.
- Warm up a large pan with a little oil and then, add the slices of tempeh (do not pour the whole marinade into the pan or it will burn). Cook the slices for about 5-7 minutes on each side and at the end, you can add more of the marinade to the pan and cook the liquid down, then remove from the heat.
- When ready to roll, add some water (room temperature or slightly warm, not hot) to a large shallow plate or bowl. Then, soak the spring roll rice paper in the water (I like to do a double layer of rice paper) until pliable, about 20 seconds.
- Transfer the rice paper sheet over a clean flat surface, then add the lettuce, tempeh and raw veggies over the bottom half. Fold both sides over the filling and then, roll from bottom to top while keeping the ingredients tucked inside. Enjoy!
Notes
- Storage: These spring rolls are best fresh and enjoyed right away. If you want to make some ahead of time, such as for your lunch the next day, then keep them sealed in an airtight container as they tend to dry easily.
- Customize: This is such a versatile recipe! You can use different veggies (such as red pepper, green onion, etc), add some cooked vermicelli, pack them with fresh herbs, and more.
Nutrition
Nutrition Facts
Vegan Tempeh Spring Rolls
Amount per Serving
Calories
169
Calories from Fat 45
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
2
mg
1
%
Sodium
438
mg
19
%
Potassium
279
mg
8
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
10
g
20
%
Vitamin A
2454
IU
49
%
Vitamin C
7
mg
8
%
Calcium
66
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Carrots, Cucumber, Lettuce, Maple Syrup, Peanut Butter, Purple Cabbage, Rice Vinegar, Soy Sauce, Spring Roll Wrappers, Tempeh