Spicy Tempeh Mango Spring Rolls - Forks Over Knives

Ingredients

• 8 oz. tempeh, sliced into ½-inch-thick slices
• 2 tablespoons reduced-sodium soy sauce or tamari
• 2 tablespoons rice wine vinegar
• 1-2 teaspoons hot sauce
• 2 tablespoons lime juice
• 1½ teaspoons hot sauce
• 1½ teaspoons pure maple syrup
• ¾ teaspoon ginger juice (from a 1-inch knob of ginger root)
• 8 to 10 brown rice paper wrappers
• 1 head Boston lettuce or 8 to 10 spinach leaves (pointy stems removed)
• 1 mango, peeled and cut into thin 3-inch-long matchsticks
• 1 red or orange bell pepper, cut into thin 3-inch-long matchsticks
• 1 medium cucumber, cut into thin 3-inch-long matchsticks or peeled into ribbons
• 5 scallions, cut into 3-inch pieces
• Handful of fresh herbs such as mint or cilantro (optional)