Tempeh and Veggie Salad Spring Rolls




These veggie spring rolls are filling and tasty enhancements to your taste buds, but not to your waistline! This makes the dinner menu perfect.

Fresh salad spring rolls are such a treat and truly come together easily. You can fill them with most anything you enjoy and use up odds and ends on hand. Just be sure to include some vibrant herbs like the mint and cilantro used in this recipe. Often they are made with seafood or veggies alone, yet these are stuffed with tempeh, making the rolls hearty enough to be your main course. Especially when drizzled with the Sunbutter satay sauce. Pair with some miso soup or a mango salad, and you are set!

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Tempeh and Veggie Salad Spring Rolls

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Prep Time
Total Time

INGREDIENTS

Spring Roll Ingredients:

  • 8 rice paper wrappers (8 inches)
  • 6 oz. tempeh, pre-cooked, seasoned
  • 2 stalks celery, slivered
  • 1 cup carrots, slivered           
  • 1 cup English cucumber, slivered
  • 1 cup red cabbage, slivered
  • 1 cup daikon radish
  • 1 cup Napa cabbage, slivered
  • ½ cup fresh coriander leaves
  • 16 whole fresh mint leaves
  • Fresh coriander to garnish and a few additional Napa or lettuce

Satay Sauce Ingredients:

  • ½ cup natural organic sunbutter www.sunbutter.com
  • 2 tabelspoons fresh ginger – minced
  • 2 teaspoons garlic – minced
  • 3 tablespoons tamari (gluten free) or Coconut Secret Raw coconut Aminos
  • 2 teaspoons ground cumin, or more to taste
  • Dried chili peppers or cayenne pepper, to taste
  • 2 tablespoons fresh lemon or lime juice
  • 2–3 tablespoons raw honey, to desired sweetness, (less if using sweetened Sunbutter)
  • ½–¾ cup water, coconut milk/water or broth, as needed to create desired consistency
  • ½–1 teaspoon sea salt to taste (may be needed if using coconut aminos)

DIRECTIONS

Spring Rolls

Prepare all your fillings before soaking the rice paper wrappers. To do this fill a large pan or bowl with warm water, dip in one rice paper wrap at a time, submerging for a few moments, (until soft and pliable yet not too long. They will still be a little stiff yet soften as you fill them). Place on a clean tea towel in a single layer. Working quickly, repeat until all wrappers have been soaked.

To roll: Place two mint leaves on lower half of wrapper, then the tempeh, arrange with a small stack of the various veggies. Fold wrapper over filling, turn in ends and roll up as tightly as you can. Place on a Nappa or lettuce lined platter and repeat until all wrappers have been filled. Sprinkle with cilantro and serve with the Sunbutter Satay Sauce.

Satay Sauce (optional):

1. Combine all ingredients but salt in a food processor, or powerful blender. (A glass jar with a tight fitting lid will work as well, as long as you are ready to work to emulsify the sauce).

2. Blend until smooth (scraping down the sides of processor). Adjust seasonings and thickness as desired.

3. Serve as a dip with kebobs or cutlets, or thin with additional liquid and use as a salad dressing or pour over noodles, veggie spirals, baked sweet potatoes or in a stir-fry.

Teri’s Tips:

A few sesame seeds are nice for the garnish as well, especially the black seeds and slivers of dulse as a nice salty finish.

Veggies can be mixed and matched as you desire. If you prefer to avoid grain, choose nori, collard, lettuce, or kale as wraps.

This ever so yummy and versatile nut-free satay sauce is great for dipping, with wraps, dumplings, noodles, grilled tofu, tempeh, veggies and even as a salad dressing.

For a little protein on the go, try these yummy protein cupcakes!

 


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