Vegan Tempeh Spring Rolls
This Vegan Tempeh Spring Rolls recipe combines marinated pan-roasted tempeh, fresh veggies, and a Thai peanut sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nutritionforme.org.
Cooking tools:
- Stove
- Mixing bowl
- Whisk
- Skillet
- Chef's knife
- Cutting board
- Grater
- Plate
- Measuring spoon
- Measuring cup
Ingredients
- 8 ounces Tempeh (Sliced in thin strips)
- 2 Tablespoons Soy Sauce (Low-sodium)
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Peanut Butter (Or almond butter)
- 1 Tablespoon Rice Vinegar
- 8-16 Spring Roll Wrappers
- 8 leaves Lettuce (Romaine or bibbs)
- ½ cup English Cucumber
- ¾ cup Carrots (Shredded)
- ¾ cup Purple Cabbage (Shaved)
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