Tempeh Spring Rolls & Peanut Dipping Sauce

Summer time is hot here on the East Coast and I’m always looking for recipes that don’t require the use of my stove so we can keep the heat down as much as possible in our apartment. This is not only a great recipe that requires minimal stove use but is also a great way to eat more raw food and keep your insides cool! Let me know if you try it out and what changes or additions you make. It’s fun to adapt recipes to be our own! You can find a video of the original Periscope broadcast of me making these little numbers on my YouTube channel.

Tempeh Spring Rolls with Peanut Dipping Sauce

1 package original Tempeh

1 red pepper

1 yellow pepper

4 carrots

½ head green cabbage

1 bunch green onions

4 spears fresh asparagus

2 Tbl sesame oil

1tsp liquid aminos

1 package Rice paper wrappers

Tempeh Marinade:

2Tbl sesame oil

1tsp liquid aminos

¼ cup water

Slice tempeh thin and put into a shallow dish and pour in marinade. Cover and refrigerate for 30 min. Pan fry until lightly browned and set aside to cool.

Julianne all veggies and toss with2Tbl sesame oil and 1tsp liquid aminos, and pepper to taste. Feel free to add any other spices you’d like to the veggies! 

I use two rice paper wrappers for each roll. Submerge two wrappers in a shallow dish of warm water and rub until they feel slippery and slightly flexible. Lay the wrappers out on a wooden cutting board and spoon veggies and tempeh into the middle of the wrappers. Wrap like a burrito but folding in the sides first and then rolling and tucking tightly. Set aside on a cookie sheet or refrigerate for up to a week.  These are delish dipped in peanut sauce or any other type of dipping sauce you might prefer.

Peanut Sauce

¼ cup organic sugar free creamy peanut butter

2 Tbl rice vinegar

1 tsp siracha or other hot sauce (optional)

¼ tsp ground ginger

2 Tbl Lime juice

4 Tbl warm water

Mix all ingredients together with a whisk, if its not creamy, drizzle a bit more water and whisk until creamy.