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Vegan Spring Rolls

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Make These Vegan Tempeh Spring Rolls With Peanut Sauce



  • Tempeh:
  • 1/2 block tempeh (113g) thinly sliced
  • 1/4 cup coconut aminos (60ml)
  • 2 tsp chili garlic sauce (5ml)
  • 2 tsp minced ginger (5g)
  • 1 tsp minced garlic (3g)
  • Peanut Butter Sauce:
  • 1/4 cup peanut butter
  • 3 tbsp coconut aminos 45ml
  • 2-3 tbsp water
  • 1 tbsp sriracha 15ml
  • 1 tsp seasoned rice vinegar 5ml
  • 1 tsp agave nectar
  • 1/4 tsp garlic powder
  • 1/8 tsp ginger powder
  • Summer Rolls:
  • Vietnamese rice paper (six)
  • lettuce 36g
  • Shredded Red cabbage 125g
  • 2 sliced Green onions
  • sliced Yellow bell pepper 120g
  • grated carrots 120g
  • cucumber batonnets (sliced lengthwise) 180g


  1. Tempeh:
  2. Slice the half tempeh block in thin slices lengthwise.
  3. In a small bowl, combine the tempeh and the marinade ingredients. Mix to coat the tempeh well.
  4. Heat a pan on medium-low heat, add the tempeh and the rest of the marinade to the pan. Cook until the tempeh is browned on both sides. About 10-15 mins.
  5. Peanut Butter sauce:
  6. Combine ingredients and whisk until smooth. Set aside.
  7. Summer Rolls:
  8. Fill a large bowl with water. Immerse one wrapper in the water to soften. Pull it out, being careful so it doesn't collapse on itself, and lay it on a cutting board.
  9. Fill the wrapper with the veggies, a few pieces each, add three slices of tempeh.
  10. Fold the top and bottom of the wrapper over the filling. Fold the left&right sides, and roll tightly.
  11. Repeat with remaining rice papers. Makes six rolls. Slice in half to serve, if desired.






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