September 4, 2024
Tempeh Summer Rolls
Servings:
2
Difficulty:
When it is too hot to turn on the stove but you still want a satisfying meal, try these tempeh summer rolls, filled with a colorful mix of vegetables and plant-based protein from tempeh. Pair it with a creamy peanut sauce for a refreshing summer lunch.
Why you will love this recipe
Helps support a healthy gut microbiome. Tempeh is a fermented soy product which means it brings along good gut bacteria that can help to diversify your gut microbiome.
Requires minimal cooking. The majority of the prep work is just to cut the ingredients. If you are short on time, you can use pre-shredded vegetables and a seasoned tempeh.
Rich in plant based protein. Tempeh, like other soy-based products, contain all nine essential amino acids which makes it a complete source of protein.
Ingredients
4 ounces tempeh
1 tbsp soy sauce
1 tsp paprika
2 servings mung bean vermicelli noodles
6-10 rice wrappers
½ medium carrot
½ medium cucumber
¼ head baby lettuce
6-10 sprigs of basil
6-10 small sprigs of mint
6-10 sprigs of cilantro
Method
PREP. Cut tempeh into 16 cubes. Thinly slice carrot and cucumber into matchsticks. Separate lettuce leaves from head. Remove herb leaves from stems. Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone liner. If you have a water kettle, fill it and bring water to a boil.
COOK TEMPEH. Place tempeh in medium bowl. Add soy sauce and paprika. Mix well until liquid is absorbed and paprika is evenly distributed. Place on baking sheet and bake until crispy and slightly browned, about 15 minutes. Let cool before use.
PREPARE NOODLES. Soak noodles in boiling water until softened, about 10 minutes. Drain and rinse under cool water. Use kitchen scissors or a knife to roughly cut so that it is easier to work with.
MAKE ROLLS. Fill a wide bowl with hot water. You want the water to be hot but still touchable. Take one of the rice wrappers and dip in into the water, turning to make sure it gets evenly soaked. Once it has softened and starts to shrivel, remove from water and place onto countertop. Layer fillings evenly in middle-back of circle. Fold the bottom piece inwards, then the two side pieces to cover, then roll while holding the toppings in place. Place on plate and repeat with remaining rolls and ingredients.
SERVE. Cut rolls in half if desired. Serve with desired dipping sauce.
Frequently Asked Questions
What vegetables can I fill summer rolls with? Use a mix of colorful fresh fruits and vegetables with varying textures. Some of my favorites are cucumber, carrot, mango, and shredded cabbage.
Is it hard to make summer rolls? It takes a few rolls to get the hang of the technique but once you figure it out the process goes fast.
How can I make it easier to work with rice papers? Use hot water to soak the wrappers. As soon as you feel the water get cold, change it for fresh hot water.
Can I make summer rolls on a wooden surface? Do not make the rolls on top of a wooden surface as it is stickier and harder to manage. I made them on top of a clean countertop.
What can I eat summer rolls with? I like to eat these with a peanut sauce but you can also use a sweet and sour sauce or hoisin sauce.