Tempeh spring rolls filled with all the veg like daikon, cucumbers, cilantro and carrots. Dip in a quick homemade peanut sauce + lunch/dinner is ready in no time!
I also love how you can mix and match with your own favorite ingredients and vegetables as well. Have this as a quick lunch, prep to take for work or have for dinner.
Tempeh Spring Rolls with Peanut Sauce
1 package of Lightlife Tempeh (cut in slices)
1 tsp sesame seeds
3 tablespoons soy sauce
2 tablespoons sesame oil
1/4th cup peanut butter
2 tablespoons sriracha
1 tsp sugar
1 tsp sesame oil
1 tsp ginger
1 tsp garlic
2 tablespoons soy sauce
1 tablespoons rice wine vinegar
2 tablespoons warm water to thin out (more if necessary)
For the Spring Rolls: carrots, daikon, cucumbers, cilantro, spring roll wrappers
Heat a skillet with a drizzle of olive oil and add on your tempeh. Stir fry your tempeh for 1-2 minutes on each side. Next, add your sesame seeds, soy sauce and sesame oil. Let it sauté and grill for about 10 minutes on each side until cooked through and charred.
In the meantime, get your peanut sauce ready by mixing peanut butter, sriracha, sugar, sesame oil, ginger, garlic, soy sauce, rice wine vinegar and warm water. Mix well.
To assemble your spring rolls - wet the wrappers and add your tempeh, sliced carrots, Dijon and cucumbers, and cilantro. Wrap up like a burrito, slice and serve with your peanut sauce!
Keep up with me on instagram @lindseyeatsla!