Some Veggie Tempeh Spring Rolls for Spring! I’ve definitely been craving more greens, and these are light and refreshing. Made by marinating tempeh in an almond butter tamari sauce and rolling with bibb letuce, avo and cucumber. I’ve copied the recipe below. Hope you’re doing well.🙏
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 rolls
1 head Bibb lettuce
2 avocados small
10 rice paper sheets medium sized
4 tbsp almond butter
2 tsp miso
1 lemon juiced
water to thin (I used about 3 tbsp)
1. 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).
2. 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.
3. Chop bibb lettuce, thinly slice avocado, and cut cucumber into matchsticks/julienne. I like to use a mandoline to cut the cucumber into matchsticks, but you can also use a knife.
4. 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 work surface and fill the bottom half with tempeh, bibb lettuce, avocado, and cucumber. Be sure not to overstuff, and leave about 0.5-1 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.
5. 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.