Mango Spring Rolls with Tempeh
Ingredients
- Rice Paper for rolling
- 1 Ataulfo mango thinly sliced
- 1 red pepper thinly sliced
- 1/4 of a long cucumber thinly sliced
- 1 cup baby spinach
- 1/2 cup pickled red cabbage
- 1 block steamed then marinated tempeh (tamari, sesame oil, rice vinegar, sriracha & garlic)
- Handful fresh basil and mint
- Sprouts (optional)
Peanut sauce
- 3 tbsp peanut butter
- 2 tbsp tamari
- 1 clove garlic minced
- 1 tbsp sesame oil
- 1 tbsp sriracha
- Pinch chili flakes
- Pinch salt
- 3-5 tbsp warm water
Preparation
Steam tempeh from frozen for 8 minutes.
Cut tempeh into strips and marinate for 2 hours.
Heat oil in a nonstick pan and sear tempeh strips until browned and crispy.
Set up a station for rolling the wraps and place all ingredients into separate bowls.
Wet 2 kitchen towels and place them on a large cutting board.
Pour hot water into a large bowl.
Dunk 2 rice paper sheets into the hot water until softened.
Place softened rice paper on a clean working surface.
Layer ingredients in the center of the rice paper, fold edges in, and roll into a tight shape.
Place rolls between the damp kitchen towels and repeat until all ingredients are used.
Dip rolls into spicy peanut sauce and enjoy.
Peanut sauce
Add all ingredients except water to a bowl and stir to combine.
Slowly add warm water until desired consistency is reached.
Tips
The thicker the peanut butter, the more water you may need.
Store extra peanut sauce in an airtight container for up to 5 days.
