Vietnamese summer spring roll with Tempeh
A real crowdpleaser and beautiful as well!
Vietnamese Summer Spring Roll with Tempeh and Chili Garlic Sauce
A recipe from our intern Sara Tran who created an instant classic and crowdpleaser
Ingredients
- Ingredients:
- 8 oz Tootie’s Tempeh, sliced into thin strips
- 8 rice paper sheets
- 2 mini cucumbers sliced
- 1 medium carrot, cut into thin strips
- 1 red bell pepper, cut into thin strips
- ½ cup fresh cilantro (optional)
- ½ cup regular basil
- 2 tbsp sesame seeds
- Chili Garlic Peanut Sauce:
- (⅓ cup) peanut butter
- (1 tbsp) soy sauce
- (1 tbsp) sesame oil or unflavoured cooking oil
- (1 tbsp) maple syrup or sugar
- 2 cloves garlic minced
- (2 tbsp ) chili garlic sauce
- (2 tbsp) regular basil
- Water to thin
Instructions
- Prepare all veggies and tempeh as described above
- Add all the dipping sauce ingredients to a small bowl and mix. Add enough water until you get your desired consistency.
- On medium heat, saute tempeh in oil until golden on all sides (about 10 minutes). Season with salt and pepper.
- Pour warm water onto a dinner plate and soak your rice paper wrapper in it then remove it. Place the wrapper on the chopping board.
- To make your rolls, sprinkle soaked rice paper with sesame seeds then fill one half with cucumber, carrot, red pepper, cooked tempeh, and basil.
- Fold up the bottom of the rice wrapper, then fold each side over the ingredient tightly as you would roll a burrito. Serve with peanut sauce. Bon appetit ! Chúc ngon miệng!