Tempeh Salad Rolls

I’ve blogged about rolls a lot like these before, but it was back when ten people read my blog (and most of them were in my family). These are an updated vegan version, without the noodles inside because I think they’re a lot better (not to mention easier to roll up) this way. The marinated tempeh provides a nice textural contrast to the vegetables in addition to some protein. I think the marinade would also work really well for chicken, if you’d rather put that in yours.

These are perfect for hot summer days because of how little cooking is involved, and they’re superbly light and refreshing. I love dipping them in either sweet chili sauce (look at Asian grocery stores) or hoisin sauce with some chopped peanuts stirred in. If you’re not going to eat them right away, through a damp tea towel over them so the wrappers don’t dry out.

(marinade adapted from Haiku Tofu)

1 package tempeh
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 chopped fresh Thai chili
2 cloves garlic, chopped
juice of 1 lime
1 tbsp vegetable oil

8-10 rice paper spring roll wrappers
1 small bunch green leaf or butter lettuce
1 cup fresh cilantro
1/2 cup fresh mint
2 carrots, julienned
1/2 cucumber, peeled and seeded, julienned

Sweet chili sauce or hoisin sauce with chopped peanuts, for dipping

To make the tempeh, combine the soy sauce, rice vinegar, lime juice, chili, and garlic in a medium saucepan. Cut the tempeh into thin strips and add to the soy sauce mixture. Add enough water to just cover, and bring to a boil. Cook for about 12 mintues, or until all the liquid has been absorbed, watching carefully so you don’t scorch the bottom of the pan.

Heat the oil in a wide skillet and add the tempeh in a single layer. Cook, flipping once, until golden on both sides. Remove from heat.

To assemble: Have all filling ingredients ready, and fill a shallow pan with warm water.

Submerge the rice paper in warm water until pliable, about 30 seconds. Shake off excess water, then place on a clean cutting board. Pile a little lettuce, cilantro, mint, carrots, cucumber, and tempeh in the center, fold in the sides, and roll up burrito-style. Slice in half and transfer to a plate.

Repeat with remaining wrappers and filling, and serve with dipping sauce.

6 Responses to “Tempeh Salad Rolls”

  1. 1 The Nifty Foodie July 7, 2010 at 7:18 am

    Oh wow! These look so yummy and colorful!

  2. 2 Katerina July 7, 2010 at 9:09 am

    I love these rolls! Although I am a noodle fan they are so pretty with that outside layer of green.

  3. 3 Cara July 7, 2010 at 4:24 pm

    hnmnm. I think tempeh is slowly moving up my list of things to try, especially now that I’ve had so much tofu success.

  4. 4 Ryan July 8, 2010 at 8:11 am

    Awesome idea! I keep forgetting to grab noodles at the Asian market so I’ve been holding out on making more spring rolls, but I’ve been craving peanut sauce badly. I do have tempeh though so I will try these tonight. Love finding new things to put tempeh in and this looks like a win.

  5. 5 Magda July 20, 2010 at 7:20 pm

    I made similar ones not long time ago, I made them without tempeh, only veggies and sweet chili sauce.

  6. 6 Vicky April 11, 2012 at 10:10 am

    These sound delicious! I love summer/spring rolls and just bought tempeh for the first time and have been looking for recipes to use it in!

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