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!