Marinated and seared tempeh sliced and stuffed in spring roll wrappers with a ton of fresh, bright vegetables. Delicious and healthy!
Ingredients
8ouncesblock of tempeh
¼cupsoy sauce
2tablespoonssesame oil
1tablespoonSriracha sauce
1tablespoonvegetable oil
1large carrot, shredded
1cucumber, sliced thin
Bean sprouts
Pea shoots
Spring roll wrappers
Dipping Sauce:
¼cupsoy sauce
Sriracha, to taste
Sesame oil, to taste
Instructions
Whisk together soy sauce, sesame oil, and Sriracha and toss in tempeh block. Cover and shake well to coat tempeh. Let rest for 15-20 minutes to marinate.
Heat oil in a medium skillet over medium-high heat. Remove tempeh and sear on both sides for 4-5 minutes per side.
Remove tempeh and slice thin. Also grate carrots and slice cucumbers into sticks.
To make a spring roll, put some warm water in a large plate. Take one rice paper wrapper and submerge it in the water. Let it sit for 5 seconds and flip it and let it sit for another 5 seconds. It should be flexible but not soggy.
Move wrapper to a clean surface. Add a few tempeh slices and veggies to the middle of the wrapper. You can fill them pretty big.
Roll wrapper up, pulling on the wrapper as you roll to keep it nice and tight.
Slice each roll in half and repeat until you use all your tempeh or veggies.