Fresh Tempeh Spring Rolls with Peanut Sauce
Makes: 6 rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients
Roll Fillings:
1 (10 oz) package Reculture tempeh, thawed, cut into 6 pieces, then sliced in half lengthwise
1 carrot, peeled and shredded
2 cups shredded red cabbage
½ mango, peeled and thinly sliced
1 bunch cilantro, plucked
1 bunch Thai basil and/or fresh mint, plucked
2 small Persian cucumbers, thinly sliced lengthwise
100g rice noodles, cooked according to package directions
1 package round rice paper wrappers
Tempeh Marinade
¼ cup soy sauce or tamari
1 tbsp maple syrup
¼ cup water
3 tbsp neutral oil, such as sunflower oil
Peanut Sauce
3 tbsp Mamalam’s Satay Paste
⅓ cup coconut milk
Instructions
Cook the tempeh. Heat 3 tbsp oil in a large skillet over medium heat. Add the tempeh and cook for 2–3 minutes per side, until golden. Pour in the marinade, reduce the heat to low, and cover. Simmer for a few minutes, then uncover and continue cooking until the liquid has reduced and the tempeh is glazed. Set aside to cool.
Make the peanut sauce. Combine the satay paste and coconut milk in a small saucepan over medium heat. Once the sauce begins to bubble, remove from the heat and stir until smooth. Set aside to cool.
Prep your rolling station. Have all your vegetables, herbs, noodles, and tempeh ready. Fill a large bowl with lukewarm water and set out a clean, flat surface, such as a large tray or cutting board.
Soften the rice paper. Dip one wrapper into the water, making sure the entire surface is moistened. Remove after about 3 seconds and place on your work surface. The wrapper will still feel slightly firm—it will continue to soften as you assemble the roll.
Assemble the rolls. Start with a few herbs, then add a piece of tempeh, a small handful of noodles, and a layer of each vegetable. Finish with a few more herbs. Be careful not to overfill!
Roll. Fold a large side over the fillings, then fold in the sides inward. Finish by rolling it up tightly like a burrito. Repeat with the remaining ingredients. Cut in half.
Serve. Dip the rainbow rolls in peanut sauce and enjoy immediately.
