TEMPEH SPRING ROLLS WITH PEANUT DIPPING SAUCE

May 10, 2020 by Renee Tavoularis

Ingredients

For the SPRING ROLLS:

8 ounces tempeh, cut into 16 pieces
1 tablespoon olive oil
3 medium carrots, peeled and cut into matchsticks
4 scallions, cut thinly into matchsticks
½ cup cilantro, stems removed
8 rice paper wrappers
Warm water 

For the PEANUT DIPPING SAUCE:

½ cup smooth, all-natural peanut butter
1 tablespoon low-sodium tamari
1 lime, juiced
¼ cup warm water

Instructions

• Heat the oil in a medium skillet over medium heat. Add the tempeh slices and cook for 2 minutes. Flip and cook another 2 minutes on the other side. Remove and set aside.
• To make the spring rolls, fill a large bowl with warm water. Carefully place a spring roll wrapper in the water. Remove once the wrapper is soft and pliable but not slimy, about 10-15 seconds.
• Lay the spring roll wrapper flat on your workspace. Place some of the carrots, scallion and cilantro on the ⅓ of the wrapper closest to you, leaving some room on the sides. Lay two slices of the tempeh on top.
• Fold the sides of the wrapper up and over part of the vegetables and tempeh before rolling the bottom side closest to you over the entire filling. Continue rolling until fully sealed. Repeat process with remaining rolls.
• Prepare the peanut dipping sauce by placing all of the ingredients into a medium sized bowl and whisking until smooth.
• Serve rolls with the dipping sauce immediately.
• This dish is best eaten right away but if you have leftovers you can store them by wrapping each spring roll in a damp paper towel (to prevent them from sticking) in an airtight container for up to 2 days in the fridge.