BBQ Tempeh Fresh Spring Rolls with Sassy Peanut Sauce are one of my favorite light summer dinner or snacks. I especially love making them and taking them on picnics or camping trips. They are so fresh tasting and light. The perfect little package to dip into some tasty sauce.
What is Tempeh?
Tempeh is fermented soybean. It’s high in protein and fiber and has a hearty bite to it. It is super versatile and takes on flavor profiles very well. Unlike its counterpart tofu, tempeh has a slightly tangy and nutty taste, that pairs extremely well with bbq and smokey flavors!
What’s your Love Language?
I had my sis over tonight and we had these for dinner. I was excited for her to try them. Normally fresh spring rolls have shrimp, chicken or tofu. I thought she’d be down to try something new and fun in them. She loved them! Sometimes a new dinner can be as simple as elevating an old recipe! I am so appreciative of being able to cook for people. It would never be as fun if you didn’t get to share your delicious food with friends and family!
Perfect for Summer Nights
These are the best on hot summer nights because you never have to turn on the oven. You can make the tempeh stove top or in the air fryer. Cut and lay out all your ingredients in an assembly line and roll away and Viola, BBQ Tempeh fresh spring rolls. They are so colorful and fresh tasting. I love adding whatever fresh herbs I have in the garden at the time. Basil, yep. Mint, even better!
Fresh Tempeh Spring Rolls With Sassy Peanut Sauce
Equipment
- Grill pan or Cast Iron Skillet
- Fish Spatula
- Mandoline
- Shallow Baking Pan
- Cutting Board
Ingredients
- 8 Oz Tempeh Cut into thin Strips. You should get about 16.
- 1/2 Cup BBQ Sauce
- 2 Tbsp Red wine vinegar
- 1/2 Tsp Liquid Smoke
- 4-5 Rice Paper Spring Roll Paper
- 5.5 Oz Cooked Rice Noodles Drained and cooled.
- 1 Cup Carrots Julienne or thin matchsticks
- 1 Cup Cucumber Julienne or thin matchsticks
- 1/2 Cup Green onions Thinly Sliced
- 1 Cup Purple Cabbage Thinly Shredded
- 1 Tbsp Black sesame seeds For garnish optional
Secret Sassy Peanut Sauce
- 1/4 Cup Creamy Peanut Butter
- 2 Tsp BBQ Sauce
- 1 Tsp Sambal or Sriracha
- 1 Tsp Hoisin Sauce
- 2 Tbsp Warm water or more to mix to the consistency you want.
Instructions
- Boil 2 cups of hot water. Pour over rice noodles when water is boiling, set aside and cover for 10 minutes or until tender. Strain and rinse until cool.
- Next you want to make your bbq marinade by mixing bbq sauce, red wine vinegar and liquid smoke.
- Slice tempeh into thin strips and cover with sauce. Let it marinade for 10-15 minutes.
- Using a mandoline, or by hand cut all your vegetables into thin matchsticks and strips. Set aside.
- Next you want to grill or saute your tempeh. I used a cast iron skillet. Spray it with oiil and cover pan with tempeh. Cook on each side for 2 minutes until a crust forms. Flip over with spatula. If you have left over sauce you can use that to baste the tempeh. Set Aside.
- Next make you sassy peanut sauce by adding all the ingredients together in a bowl. Whisk in warm water in Tbsp increments until you get the right consistency.
- Now your ready to wrap. Lay out all your ingredients in front of you. Have a 9" shallow pan filled with lukewarm water.
- With a flat dry surface ( or cutting board). Take your rice paper wrap and submerge it in the lukewarm water for 5 seconds. You want the wrapper to be soft, yet still slight firm and pliable.
- Take it out of the water and place it on your dry surface.
- Place four slices of tempeh near the bottom 1/3 of the paper going horizontally. Next add a small handful of noodles and all the veggies your using on top. Try not to over stuff the rolls or they will break.
- When it's ready to roll gently pull up the bottom of the wrap to cover the filling. Fold in each side and roll up tucking the filling in as you go. Basically you are rolling a burrito! Try to get them as tight as possible.
- Cut them in half and serve with sassy peanut sauce.
- If your looking to save them for later I recommend not cutting them and wrapping them in saran wrap and placing them in an airtight container or zip lock bag for up to 3 days.