Fresh Tempeh Spring Rolls With Sassy Peanut Sauce
Try these delicious tangy bbq tempeh fresh spring rolls with sassy peanut sauce. The tangy meaty tempeh with the crunchy fresh vegetables and sassy sauce will leave you asking for more!
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.