Vegan Tempeh Spring Rolls: A Fresh Start
Vegan Tempeh Spring Rolls are one of my favorite recipes to make, and I’m excited to share how to whip up these vibrant rolls packed with fresh veggies and marinated tempeh. The Vegan Tempeh Spring Rolls are perfect for a light lunch, refreshing appetizer, or even a simple dinner. Each bite offers a delightful crunch from the veggies and a satisfying umami from the tempeh, all wrapped up in delicate rice paper. When you dip these rolls into the creamy peanut sauce, you get an explosion of flavors that make every bite irresistible.
Preparing the Tempeh
To start making the Vegan Tempeh Spring Rolls, you’ll first want to prepare the tempeh. Marinate the tempeh strips in a mixture of tamari, agave syrup, almond butter, and apple cider vinegar. Let it soak up those flavors for at least 20 minutes—though if you have the time, letting it marinate overnight will make it even better. While the tempeh is marinating, slice up your veggies. Fresh cucumber, shredded carrots, and thinly sliced red cabbage are all you need to create a crisp and colorful filling.
Cooking and Rolling
Cooking the tempeh is easy—just toss it in a hot nonstick pan and let it sizzle until golden brown. Once cooked, let the tempeh cool slightly before you start rolling. Softening the rice paper is the next step. Dip each rice paper wrap into warm water until it’s pliable, then lay it out on a clean surface. Layer a lettuce leaf, a few strips of tempeh, and your prepared veggies on the wrap before rolling it up tightly.
Serving and Enjoying
Finally, arrange the rolls on a plate and serve them with a generous side of peanut sauce. The Vegan Tempeh Spring Rolls are not just delicious but also a feast for the eyes with their vibrant colors peeking through the translucent rice paper. Whether you’re preparing them for a casual get-together or as a healthy meal prep option, these rolls are sure to impress with their fresh flavors and easy preparation. Enjoy every bite of these delightful spring rolls!
Table of Contents
Chef’s Notes- Vegan Tempeh Spring Rolls
- Marinate Tempeh Well: For the best flavor, let the tempeh marinate for at least 20 minutes. However, marinating for 1-2 hours or overnight will give you even more depth of flavor. The longer it marinates, the more the flavors will penetrate the tempeh.
- Control Rice Paper Softness: When softening rice paper wraps, don’t over-soak them. Just dip for about 20 seconds until they’re pliable but still slightly firm. Over-soaking can make them too delicate and prone to tearing.
- Cook Tempeh to Perfection: Cook the tempeh until it’s golden brown on each side. This will give it a nice texture and bring out the flavor. Optionally, adding a bit of the remaining marinade to the pan towards the end of cooking can enhance the flavor even more.
- Assemble with Care: When assembling the rolls, make sure to arrange the ingredients neatly and don’t overstuff. This helps in rolling them tightly and keeps the ingredients from spilling out.
- Serve Fresh: Spring rolls are best enjoyed fresh. If you need to make them ahead of time, cover them with a damp cloth and keep them in an airtight container in the refrigerator. Serve with the peanut sauce or your favorite dipping sauce.
- Add Fresh Herbs: For an extra burst of freshness, consider adding fresh herbs like mint or cilantro inside the rolls. They complement the flavors beautifully and add an aromatic touch.
Vegan Tempeh Spring Rolls
Dive into these vibrant Vegan Tempeh Spring Rolls, bursting with fresh veggies and marinated tempeh, all wrapped up and served with a luscious Thai peanut sauce. Perfect for a refreshing appetizer, lunch, or light dinner, these rolls are easy to make, highly customizable, and packed with flavor. Get ready to impress your taste buds!
4
servings20
minutes15
minutes172
kcal20
minutes55
minutesKeep the screen of your device on
Ingredients
- Tempeh
8 oz tempeh – cut into thin strips (about 14-16 strips)
2 tbsp tamari or soy sauce
2 tbsp agave syrup or maple syrup
1 tbsp almond butter or peanut butter
1 tbsp apple cider vinegar or rice vinegar
- Spring Rolls
8-16 rice paper wraps (spring roll wrappers) – use double layers if preferred
8 leaves romaine or bibb lettuce
1/2 cup cucumber – cut into sticks
3/4 cup shredded carrots
3/4 cup thinly sliced red cabbage
Peanut sauce or your favorite dipping sauce
- Alternative Ingredients:
Tempeh: Substitute with tofu for a different texture.
Tamari/Soy Sauce: Use coconut aminos for a soy-free option.
Agave Syrup/Maple Syrup: Honey can be used if not strictly vegan.
Almond Butter/Peanut Butter: Sunflower seed butter for nut allergies.
Apple Cider Vinegar/Rice Vinegar: White wine vinegar as an alternative.
Directions
- Marinate Tempeh: In a large bowl, whisk together tamari, agave syrup, almond butter, and apple cider vinegar until smooth. Add tempeh strips and ensure they are well-coated. Let marinate for at least 20 minutes; for best results, marinate for 1-2 hours or overnight. While tempeh marinates, slice cucumber into sticks, shred carrots and thinly slice red cabbage. Set aside.
- Cook Tempeh: Heat a nonstick pan over medium heat with a small amount of oil. Add marinated tempeh strips (without excess marinade) and cook for about 5-7 minutes on each side until golden brown. Optionally add remaining marinade to the pan and cook until it reduces slightly. Fill a large shallow dish with room temperature water. Dip each rice paper wrap in water for about 20 seconds until pliable but not too soft.
- Assemble Rolls: Lay softened rice paper on a clean surface. Place a lettuce leaf on the bottom half of the wrap, followed by a few strips of cooked tempeh and a mix of cucumber sticks, shredded carrots, and red cabbage. Fold the sides of the rice paper over the filling and roll tightly from the bottom to the top while keeping the ingredients tucked inside.
- Serve: Arrange spring rolls on a plate and serve immediately with peanut sauce for dipping.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 172kcal
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 445mg
- Potassium: 319mg
- Carbohydrates: 23g
- Fiber: 1g
- Sugar: 5g
- Protein: 10g
- Vitamin A: 4439IU
- Vitamin C: 11mg
- Calcium: 75mg
- Iron: 2mg
FAQs- Vegan Tempeh Spring Rolls
Can I use tofu instead of tempeh?
Yes, tofu can be used as an alternative to tempeh. Just make sure to press and drain the tofu well to remove excess moisture before marinating and cooking.
How do I store leftover spring rolls?
Store leftover spring rolls in an airtight container in the refrigerator. They’re best eaten within 1-2 days. Cover them with a damp cloth to prevent them from drying out
Can I freeze the spring rolls?
It’s not recommended to freeze assembled spring rolls as the rice paper can become too soggy upon thawing. However, you can freeze the cooked tempeh and prepare fresh rolls when needed.
What can I use instead of almond butter?
If you have nut allergies, you can substitute almond butter with sunflower seed butter or use peanut butter if you don’t need to keep it nut-free.
How can I make these spring rolls spicier?
To add some heat, you can include thin slices of fresh chili peppers in the filling or add a spicy chili sauce to your peanut dipping sauce.
