Spring Rolls with Peanut Sauce | IMPACT Magazine

Ingredients

• 1 240g pack tempeh (can use raw tofu if preferred), sliced into thin strips
• 2 Tbsp. unflavoured cooking oil (avocado or sesame works best)
• 1 carrot (medium), shredded
• 3/4 cup shredded cabbage
• 1/2 red pepper, sliced into strips
• 1 cucumber, cut into strips
• 1 cup shredded collard greens or spinach
• 8 pieces of rice paper wrappers
• Salt to taste
• 2 Tbsp. peanut butter
• 1/2 Tbsp. Braggs or soy sauce
• 1 Tbsp. unflavoured cooking oil
• 1 Tbsp. water