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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.
Course Appetizer, Main Dish, Side Dish
Cuisine Asian, gluten-free, vegan, vegetarian
Prep Time 40 minutes
Cook Time 15 minutes
Marinate Time: 30 minutes
Total Time 1 hour 25 minutes
Servings 10 spring rolls
Calories 192kcal
Author Hannah Sunderani

Ingredients

For the tempeh

  • 4 tbsp gluten-free tamari
  • 2 tbsp almond butter
  • 2 tbsp white miso
  • 2 tsp fresh ginger grated
  • 4 tbsp water
  • 1 package tempeh

For the rice paper rolls

  • 1 head Bibb lettuce
  • 2 avocados small
  • 1 cucumber
  • 10 rice paper sheets medium sized

Dipping sauce

US Customary - Metric

Instructions

  • 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).
  • 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 mins). Remove skillet from heat.
  • Chop bibb lettuce, thinly slice avocado, and cut cucumber into matchsticks (also known as julienne). I like to use a mandoline to cut the cucumber into matchsticks, but you can also use a knife.
  • Fill a rimmed plate with warm water and dip sheet of rice paper into the water, ensuring all is submerged, for 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 1/2-1 inch of space on all 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.
  • 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 as dip for the rice paper rolls.

Nutrition

Calories: 192kcal | Carbohydrates: 20g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 611mg | Potassium: 332mg | Fiber: 4g | Sugar: 2g