Refreshing Vegan Summer Spring Rolls
Ingredients
- 1 240g pack tempeh (or tofu as a substitute), sliced into thin strips
- 2 tbsp unflavored cooking oil (avocado or sesame)
- Salt, to taste
- 1 medium carrot, shredded
- 3/4 cup shredded cabbage
- 1/2 red pepper, sliced into strips
- 4" piece cucumber, sliced into strips
- 1 cup shredded collard greens or spinach
- 8 rice paper wrappers
Peanut Dipping Sauce
- 2 tbsp peanut butter
- 1/2 tbsp Braggs or soy sauce
- 1 tbsp unflavored oil
- 1 tbsp water
Preparation
Prepare all vegetables and tempeh (or tofu) as instructed above.
In a small bowl, combine all the ingredients for the peanut dipping sauce. Set aside.
On medium heat, sauté the tempeh (or tofu) in oil until golden on all sides, approximately 10 minutes. Season with salt to taste, and set aside.
Pour warm water onto a dinner plate and submerge the first rice wrapper in it. After 5 seconds, flip it over to wet the other side, then remove. Place the wrapper on a chopping board.
Fill one half of the rice wrapper with shredded carrot, cabbage, red pepper, cucumber, collard greens or spinach, and the sautéed tempeh (or tofu).
Fold up the bottom of the rice wrapper, then fold each side over the ingredients tightly, creating a roll.
Repeat the process for the remaining wrappers and ingredients.
Serve all the spring rolls on a large platter, accompanied by the prepared peanut dipping sauce.
