Vegetable Tempeh Spring Rolls
Ingredients
- 1 head lettuce
- 1 small avocado
- 1 cucumber
- 10 medium-sized rice paper sheets
Tempeh marinade
- 4 tbsp gluten-free tamari
- 2 tbsp peanut butter
- 2 tbsp white miso
- 2 tsp grated fresh ginger
- 4 tbsp water
- 1 package tempeh
Dipping sauce
- 4 tbsp peanut butter
- 2 tsp miso
- juice of 1 lemon
- water to thin (about 3 tbsp)
Preparation
In a bowl combine tamari, peanut butter, miso, grated ginger, and water. Chop tempeh into thin strips and add to the sauce. Ensure tempeh is well covered in marinade. Cover and place in the fridge for at least 30 minutes.
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 the cucumber into matchsticks or julienne.
Mix the dipping sauce ingredients until smooth, adding water to achieve desired consistency
To assemble the spring rolls, dip a rice paper sheet in water until soft, then place fillings in the center and roll up tightly
