I'm still working on perfecting my technique to make spring rolls that are actually pretty, but these were still super yummy! We chose to use tempeh because its a little sturdier than tofu, but tofu is always an option as well!
Ingredients:
rice paper rolls (find in the Asian section at the grocery store)
1 package of tempeh
1 cucumber
1 jalapeño
shredded carrots
purple cabbage
1 medium ripe avocado (don't want too ripe though or the slices will be too mushy)
For the peanut sauce:
3 tbs peanut butter
1 1/2 tbs soy sauce
1 tbs lime juice
1 1/2 tsp chili garlic sauce
1 tsp ginger
Instructions:
Preheat the oven to 350 and slice your tempeh into 9 slices.
Mix ingredients to make the peanut sauce. If it is too thick, slowly add water to thin. Dip the tempeh slices in the marinade so they are fully coated then place them on a greased baking sheet.
Bake the tempeh for 15 minutes.
While the tempeh is baking, slice your vegetables. We sliced the jalapeño, avocado, and cucumber into long strips so that they could be wrapped in the rice paper rolls.
Follow the instructions on the rice paper package to prepare them to be rolled. We had to change the warm water a couple times as it cooled down. Also, don't keep the rice roll lying on the cheese cloth, or it will stick!
Stuff your rolls with the tempeh and veggies, then roll them up.
Serve with the extra peanut sauce and some pickled ginger and enjoy!
Try this recipe? Post it to insta and tag @simply__radishing for a feature!
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