July 17, 2021 1 min read


Fresh Spring Rolls with Peanut Sauce--Something you’d probably be making on repeat because these are so easy to pack with all the goods! These are also gluten free and filled with tempeh for that protein!


  • 1 240g pack tempeh (can use tofu if preferred - see note below), sliced into thin strips

  • 2 tbsp unflavoured cooking oil (I like avocado or sesame)

  • Salt to taste

  • 1 carrot (medium), shredded

  • ¾ cup shredded cabbage

  • ½ red pepper, sliced into strips

  • 4" piece cucumber, sliced into strips

  • 1 cup shredded collard greens or spinach

  • 8 rice paper wrappers


Peanut Dipping Sauce
  • 2 tbsp peanut butter

  • ½ tbsp liquid aminos or soy sauce

  • 1 tbsp unflavoured oil

  • 1 tbsp water


  • Prepare all vegetables and tempeh as described above.

  • Add all dipping sauce ingredients to a small bowl and stir to combine. Set aside.

  • On a medium heat, sauté tempeh in oil until golden on all sides (about 10 mins). Season to taste with salt and set aside.

  • Pour warm water onto a dinner plate and submerge your first rice wrapper in it. After 5 seconds flip it over to dip the other side in water, then remove. Place wrapper on a chopping board, and fill one half with carrot, cabbage, pepper, cucumber, collards and tempeh.

  • Fold up bottom of rice wrapper, then fold each side over the ingredients tightly.

  • Serve all rolls on a large platter with the dipping sauce.

Elizabeth Emery(@vancouverwithlove) is a plant-based blogger, recipe developer and podcast host based in Vancouver BC. She loves making mouthwatering vegan recipes and showing others how easy eating a plant-based diet can be!

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Website: https://vancouverwithlove.com/