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TEMPEH SUMMER ROLLS

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These Tempeh Summer Rolls are a fresh and vibrant way to enjoy the bounty of late summer harvest vegetables.

INGREDIENTS

  • 1 block of 240g tempeh

  • 1 tablespoon soy sauce or Tamari

  • 1 tablespoon maple syrup

  • 1 tablespoon rice vinegar

  • 1 tablespoon sesame oil

  • 8-10 rice paper wrappers

  • 100g vermicelli noodles (cooked according to package instructions)

  • 1/2 cup fresh mint leaves

  • 1/2 cup fresh cilantro leaves (optional)

  • Your choice of favorite late summer harvest veggies, julienned

20 minutes (excluding marinating time)

4 servings

INSTRUCTIONS

  1. Slice the tempeh: Cut the block of tempeh into thin strips.

  2. Marinate the tempeh: In a small bowl, mix together the soy sauce, maple syrup, rice vinegar, and sesame oil. Add the tempeh strips to the marinade and let sit for 15-20 minutes.

  3. Cook the tempeh: Heat a non-stick pan over medium heat. Cook the marinated tempeh strips for about 3-4 minutes on each side, until golden brown and crispy. Set aside to cool.

  4. Cook the vermicelli noodles: Prepare according to package instructions, drain, and rinse with cold water. Set aside.

  5. Prepare your filling station: Place your prepared vegetables (julienned) and cooked tempeh in separate bowls for easy assembly.

  6. Soften the rice paper wrappers: Fill a large shallow dish or pan with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds, until soft and pliable. Remove and place it on a clean, flat surface.

  7. Add the fillings: Place a small handful of vermicelli noodles, a few strips of tempeh, veggies, mint, cilantro (if using), onto the center of the wrapper.

  8. Roll the summer rolls: Fold the sides of the rice paper wrapper over the filling, then fold up the bottom and roll tightly to close. Repeat with the remaining wrappers and fillings.

  9. Use your favorite sweet chili dipping sauce

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