Discovering Vegan Tempeh Spring Rolls
Vegan Tempeh Spring Rolls are a delightful addition to any meal, whether you’re prepping for a summer picnic or simply craving a refreshing snack. I love making these Vegan Tempeh Spring Rolls because they burst with vibrant colors and flavors. The crispy rice paper wraps are like a canvas for the marinated tempeh, fresh veggies, and a drizzle of creamy peanut sauce. With just a bit of prep time, you’ll have these tasty rolls ready to impress.
Marinating the Tempeh
When I first started experimenting with Vegan Tempeh Spring Rolls, I wanted to ensure they were not only delicious but also easy to make. Marinating the tempeh in tamari, agave syrup, almond butter, and a touch of apple cider vinegar really brings out its savory-sweet flavor. After marinating, the tempeh gets a quick sauté in a nonstick pan until it’s golden brown and crispy on the outside. This step is key to adding a satisfying texture to the rolls.
Assembling the Rolls
Assembling the Vegan Tempeh Spring Rolls is where the fun really begins. Soaking the rice paper until it’s pliable and layering it with crunchy cucumber sticks, shredded carrots, and vibrant red cabbage creates a refreshing and satisfying bite. I find that using a double layer of rice paper helps keep everything together, making it easier to roll up tightly without any tearing. Once you’ve filled and rolled each spring roll, you can slice them in half to showcase the colorful filling.
Serving with Peanut Sauce
Serving these Vegan Tempeh Spring Rolls with a side of Thai peanut sauce adds the perfect finishing touch. The creamy, nutty sauce complements the fresh veggies and flavorful tempeh beautifully. Whether you’re serving them as an appetizer, a light lunch, or a snack, these spring rolls are a hit every time. They not only taste amazing but also look stunning on the plate—bright, inviting, and perfect for any occasion.
Table of Contents
Chef’s Notes- Vegan Tempeh Spring Rolls
- Rice Paper Handling: Rice paper wraps can be delicate and tear easily if overfilled. Use a gentle touch when soaking and assembling. If they tear, simply use a new wrap or layer two wraps for added sturdiness.
- Marinating Tempeh: For a deeper flavor, marinate the tempeh for at least 1-2 hours or overnight. This allows the tempeh to absorb more of the marinade.
- Cooking Tempeh: Ensure the pan is well-heated before adding the tempeh to get a good sear. Avoid overcrowding the pan to ensure even cooking.
- Vegetable Prep: For crispier vegetables, cut them into thin strips or julienne them. This ensures they are easier to roll and add a pleasant crunch.
- Serving: Serve the rolls immediately after assembling to prevent the rice paper from becoming too soft. If making in advance, cover with a damp cloth to keep them moist and fresh.
Vegan Tempeh Spring Rolls
Dive into these vibrant Vegan Tempeh Spring Rolls, packed with fresh veggies and marinated tempeh, all wrapped up and served with a delectable Thai peanut sauce. Perfect for a refreshing appetizer, lunch, or light dinner, these rolls are easy to make, customizable, and bursting 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) – I prefer using a double layer for sturdiness
8 leaves romaine or bibb lettuce
1/2 cup cucumber sticks
3/4 cup shredded carrots
3/4 cup thinly sliced red cabbage
Peanut sauce or your favorite dipping sauce – I recommend a Thai peanut butter 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 if not strictly vegan or brown rice syrup.
Almond Butter/Peanut Butter: Cashew butter or sunflower seed butter for nut-free.
Apple Cider Vinegar/Rice Vinegar: White wine vinegar or lemon juice.
Directions
- Marinate Tempeh: In a large bowl, whisk together tamari (or soy sauce), agave syrup (or maple syrup), almond butter (or peanut butter), and apple cider vinegar (or rice vinegar). Add the tempeh strips and ensure they are well-coated. Let them marinate for at least 20 minutes; for best results, marinate for 1-2 hours or overnight.
- Prepare Vegetables: While the tempeh marinates, prepare the vegetables by slicing the cucumber into sticks and shredding the carrots and red cabbage.
- Cook Tempeh: Heat a nonstick pan over medium heat with a small amount of oil. Add the marinated tempeh strips (without the excess marinade) and cook for about 5-7 minutes on each side until golden brown. Optionally, add some marinade towards the end and cook until it reduces.
- Soak Rice Paper: Fill a large shallow plate or bowl with room temperature water. Soak each rice paper wrap for about 20 seconds until pliable.
- Assemble Rolls: Place the soaked rice paper on a clean flat surface. Layer with lettuce leaves first, followed by cooked tempeh strips and prepared vegetables. Fold the sides over the filling and roll tightly from bottom to top.
- Serve: Serve immediately with peanut sauce or your preferred dipping sauce.
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 make these spring rolls ahead of time?
Yes, you can prepare the rolls a few hours in advance. To keep them fresh, cover them with a damp cloth or plastic wrap to prevent them from drying out. Store in the refrigerator until ready to serve.
What can I use if I can’t find rice paper wraps?
If rice paper wraps are unavailable, you can use lettuce leaves as a substitute. Simply wrap the ingredients in large, sturdy lettuce leaves for a different take on the rolls.
Can I freeze the spring rolls?
Freezing rice paper rolls is not recommended as they may become soggy when thawed. However, you can freeze the cooked tempeh separately and assemble the rolls fresh when needed.
How can I adjust the spice level of the peanut sauce?
To adjust the spice level, you can add sriracha or chili flakes to the peanut sauce. Start with a small amount and taste test to reach your desired level of heat.
Can I substitute tempeh with another protein?
Yes, tofu is a great substitute for tempeh. Ensure you press and drain the tofu to remove excess moisture before marinating and cooking. For a different flavor profile, you could also use cooked chicken or shrimp, although that would no longer be vegan.
