Vegetable Tempeh Spring Rolls
These Vegetable Tempeh Spring Rolls are fresh and delicious! Made by marinated tempeh in a miso tamari and almond butter sauce, pan frying, and then rolling into rice paper rolls with fresh green veg.
Servings Prep Time
10spring rolls 1hr (30 minutes of marinating)
Cook Time Total Time
20minutes 1hr 20 minutes
Servings Prep Time
10spring rolls 1hr (30 minutes of marinating)
Cook Time Total Time
20minutes 1hr 20 minutes
Ingredients
For the tempeh
  • 4tbsp gluten-free tamari
  • 2tbsp almond butter
  • 2tbsp white miso
  • 2tsp fresh ginger, grated
  • 4tbsp water
  • 1package (200g) tempeh
For the rice paper rolls
  • 1head (150g) Bibb lettuce
  • 2(250g) avocados, small
  • 1(250g) cucumber
  • 10 rice paper sheets, medium sized
Dipping sauce
  • 4tbsp almond butter
  • 2tsp miso
  • 1 lemon, juiced
  • water, to thin(I used about 3 tbsp)
Instructions
  1. In a bowl combine tamari, almond butter, miso, grated ginger, and water. Chop tempeh into thin strips and add to sauce. Ensure tempeh is well covered in marinade. Cover and place in fridge for at least 30 minutes. (You can leave the tempeh to marinate overnight).
  2. Add marinated tempeh and the sauce to a skillet, and bring to medium-high heat. Cook tempeh, rotating to ensure all sides are cooked evenly, until tempeh is soft and spongy in texture (approx. 15-20 minutes). Remove skillet from heat.
  3. Chop bibb lettuce, thinly slice avocado, and cut cucumber into matchstix (also known as julienne). I like to use a mandoline to cut the cucumber into matchstix, but you can also use a knife.
  4. Fill a rimmed plate with warm water and dip sheet of rice paper into the water, ensuring all is submerged, 3-5 seconds. Place wet rice paper sheet onto a flat surface and fill the bottom half with tempeh, bibb lettuce, avocado, and cucumber. Be sure not to overstuff, and leave about 0.5-1 inch of space on the bottom and sides for folding. Tuck in the sides of the rice paper and roll the rice paper away from your body to form a burrito shape. Continue this step until you’ve used all the rice sheets.
  5. Make your dipping sauce by mixing almond butter, miso and lemon juice in a bowl. Add water as needed to thin, I used about 3 tbsp. Serve dressing as dip for the rice paper rolls.