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Fresh Spring Rolls with Peanut-Ginger Tempeh

By: www.DrFuhrman.com (adapted from a recipe submitted by Diane Foley)


by 17 members

G - BOMBS

Category: Main Dishes - Vegan

These fresh spring rolls are simple to put together and make an impressive appetizer or main course. Because they are not fried like traditional spring rolls, the flavor and texture of the filling ingredients shine through.

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  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (10)
4

Ingredients

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For the Tempeh:
3 tablespoons Dr.Fuhrman's Passion Fruit Vinegar or other fruit-flavored vinegar
1/3 cup water
1 teaspoon coconut aminos
2 tablespoons natural, unsalted peanut butter
1 teaspoon chopped ginger
1 clove garlic, minced
8 ounces tempeh, sliced
For the Dipping Sauce:
3 tablespoons Dr. Fuhrman's Passion Fruit Vinegar or other fruit-flavored vinegar
2 tablespoons natural, unsalted peanut butter
1 clove garlic, minced
1/2 tablespoon chopped ginger
1/4 teaspoon chili paste (such as Sambol oelek) or red pepper flakes (adjust to taste)
Alternate dipping sauce: Dr. Fuhrman's Sesame Ginger Dressing
To Assemble the Rolls:
8 rice spring roll wrappers
1 carrot, peeled and cut in 2 inch long matchsticks
2 inch section of a jicama or daikon, peeled and cut in matchsticks
4 green onions, cut in matchsticks
1/2 bunch fresh cilantro
1/2 bunch fresh mint
8 leaves romaine lettuce, torn into 2 inch pieces

Instructions:

To make the tempeh, whisk together the vinegar, water, coconut aminos, peanut butter, garlic and ginger. Place sliced tempeh in a baking dish, add the peanut butter mixture, making sure all the tempeh pieces are well covered and marinate for 30 minutes. Bake at 350 degrees F for 20 minutes or until marinade is absorbed.

To make the dipping sauce, whisk together the vinegar, peanut butter, garlic, ginger and chili paste.

To assemble the rolls:
Use a wide flat bowl that you will be able to dip the spring roll wrappers in and a dinner plate that a wrapper will fit on comfortably while still flat. Have all the ingredients sliced and ready to assemble.

Boil 1-2 quarts water and pour into bowl. Dip wrappers into water to soften and then place on the dinner plate. Place two slices of tempeh onto the edge of the wrapper nearest you. Layer a few matchsticks each of carrot, jicama, green onion, then a few pieces of cilantro and mint and finish with romaine lettuce. Start to wrap by folding the edge nearest you up and over, then fold the two sides in, and keep rolling away from you to make a little bundle. The stickiness of the wrapper should hold it together. If not, rub a little more hot water on the edges to make them sticky.

Arrange the finished rolls on a plate and serve with dipping sauce.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

Per Serving:

Calories 283
Protein 17 g
Carbohydrates 24 g
Sugars 4 g
Total Fat 14.8 g
Saturated Fat 3 g
Cholesterol 1.4 mg
Sodium 155 mg
Fiber 3.7 g
Beta-Carotene 4637 ug
Vitamin C 8 mg
Calcium 123 mg
Iron 3.4 mg
Folate 136 ug
Magnesium 92 mg
Potassium 631 mg
Zinc 1.5 mg
Selenium 6 ug

My Rating: 
(click on a star to select your rating)

Fruitloops

04/07/2019 01:35 PM

Rated this recipe:

Tasty!!  Loved these.  I added way  more mint and also I added some Organic Date Paste to the dipping sauce to make it a little sweet.  I got it on Amazon (Premium Organic Pure Date Syrup - Date Lady) (A little goes a long way) and the only ingredient is organic dates.  Perfect!  Will make these again.

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This comment was last edited on 04/07/2019 01:37 PM

whoster69

09/19/2017 08:53 PM

Rated this recipe:

We liked this recipe.  It reminds me of a recipe a friend made for us over the summer that was better due to more sauces and more veggie choices.  I would recommend using a hot sauce and a mustard sauce for variety.  

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adaptable_ellen

07/22/2017 04:23 PM

Rated this recipe:

The sauce and filling are delicious, but the wrappers turned out incredibly rubbery.  By the time I got to the last wrapper, my water was cold.  Just a quick dip in the cold water made the wrapper very pliable.  I filled it and it still turned out horribly rubbery.  What did I do wrong?

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janenoble replies:

03/29/2019 11:08 PM

Rated this recipe: (no rating)

I usually start with new hot water again if goes cold. 

Elaine Garces

05/07/2016 07:47 AM

Rated this recipe:

Awesome dish! I used coconut wraps also which worked out well (edible plate) even though you couldn't taste it with this recipe but it's more about the inside ;) thank you
Reply

Elaine Garces

05/04/2016 04:33 PM

Rated this recipe:

Awesome dish! I used coconut wraps also which worked out well (edible plate) even though you couldn't taste it with this recipe but it's more about the inside ;) thank you
Reply

teamsnewman

02/22/2016 06:46 PM

Rated this recipe:

LOVE IT!! LOVE IT!! LOVE IT!! So simple to make and so tasty!! I enjoy starting with this dipping sauce recipe and then it usually enables me to think of variations and end up with great tasting dipping options! As I'm making an anti cancer soup for the week, I have the tofu baking in the oven and once it is done I will through in a batch of fudgey bean brownies. The house smells so good!! I'd give this 5+ stars! The more I make the fresh rolls, the better the results. I've experimented with how much 'filling' to use, how long to set the wrappers sit in warm water, etc. Every mistake is tasty!
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This comment was last edited on 03/21/2016 02:52 PM

inarticulate

01/02/2015 06:41 PM

Rated this recipe:

These are very delicious. It was a little time consuming but perfect for serving to guests. The only hint you have that this is not SAD food is that the dipping sauce didn't have any sweetener, but it was still delicious, even for SAD eaters. I used kale instead of romaine which was fine. I will absolutely be making these again.
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culverdiane

12/29/2014 02:22 PM

Rated this recipe: (no rating)

I do it at 350 degrees. I am eager to try this adaptation of my recipe!!!
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scribet11

12/29/2014 12:11 PM

Rated this recipe: (no rating)

At what temperature do you bake the tempeh?
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Jeffk24

04/27/2014 06:33 PM

Rated this recipe:

Was super good, used sunflower seed butter instead as I'm allergic to peanuts. Will make again
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