Summer Rolls with Fresh Vegetables and Spicy Peanut Sauce
Ingredients
- brown rice paper
- avocado
- red bell pepper
- cucumber
- carrot
Tempeh
- 1/2 block tempeh
- water (for steaming)
- soy sauce (for marinade)
- maple syrup (for marinade)
Peanut sauce
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1/2 tablespoon maple syrup
- lemon juice or vinegar
- minced garlic
- ground ginger
- sriracha hot sauce
Preparation
Cut 1/2 block of tempeh into 1/4 inch wide pieces.
Place the tempeh in a pan over medium heat with a splash of water, cover, and steam for 3 minutes.
Uncover the pan and brown the tempeh on both sides, then pour over a marinade of soy sauce and maple syrup.
For the peanut sauce, whisk together 2 tablespoons peanut butter, 1 tablespoon soy sauce, 1/2 tablespoon maple syrup, lemon juice or vinegar, a touch of minced garlic, a pinch of ground ginger, and sriracha to taste.
Slice the vegetables including avocado, red bell pepper, cucumber, and carrot
Soften the brown rice paper in water according to package instructions
Assemble the summer rolls by placing the sliced vegetables and cooked tempeh on the softened rice paper and rolling it up tightly
Serve the summer rolls with the peanut sauce for dipping
