These tempeh spring rolls combine fresh crunchy veggies, marinated pan-roasted tempeh and the best Thai peanut butter dipping sauce. They are easy, highly customizable, full of vibrant colors and healthy! Perfect refreshing appetizer, lunch or light dinner to enjoy in the summer.
One of my favorite lunches to make in the summer is these tofu summer rolls packed with veggies. It is just so fresh and light yet very satisfying and filling. It is also an easy and delicious way to eat more veggies!
This time I made fresh spring rolls using marinated Asian tempeh for a nice boost in plant protein! Tempeh also is very healthy and brings extra gut-friendly probiotics, and I loved the extra earthy texture the tempeh added to this classic recipe.
These tempeh spring rolls also are very easy to make: once the tempeh is marinated, you can cook it and make the rice paper rolls within a few minutes. Plus, you can stuff them with any filling ingredients that you like!
I paired the chewy pan-fried tempeh with carrots, cucumber and purple cabbage for lots of freshness, but we also often add mango or pineapple in these rolls for even more summer vibes. You can also pack them with fresh herbs if you like. The customization ideas are endless!
But as much as I love spring rolls, I think it is all about the sauce! So don't skip making the Thai peanut butter sauce, it might be the best part.
Let me know if you tried them! ❤️
Why you will love this recipe
- Easy: once you get the hang of rolling them, these are incredibly easy to make! Be sure to check out the quick video in the recipe card down below for a visual guide.
- Healthy & filling: packed with nutrient-dense fresh vegetables and features high-protein and probiotic-rich tempeh.
- Delicious: the tempeh is marinated in a creamy Asian sauce and roasted until golden brown, which makes these rolls so flavorful. Pair with the peanut dipping sauce for even more flavor.
- Versatile: you can customize these summer rolls with your favorite filling ingredients!
- Appetizing: makes for such a stunning snack, lunch, appetizer or light dinner on a summer evening. They look so great with the eye-catching array of vibrant colors, that no one can resist!
- Diet: these rolls are vegan and easy-to-make gluten-free!
What you will need
(detailed ingredients in the recipe card below)
For the marinated tempeh
- Soy tempeh: tempeh is a less processed soy product compared to tofu. It also has a lot more texture and carries more flavor too. There are many different kinds of tempeh you can find in grocery stores (look in the tofu section close to the produce), so feel free to use your favorite brand. For this recipe, I used the soy tempeh from the brand Soy Boy.
- Soy sauce: adds saltiness and more umami flavor.
- Rice vinegar: can be swapped for lime juice to add a little tangy flavor.
- Maple syrup: for sweetness, swap for agave nectar if you prefer. I haven't tried using granulater sugar, but I think it would work here too.
- Peanut butter: adds a nice creaminess and richness to the marinade. You can swap for almond butter or tahini too.
For the rolls
- Spring roll wrappers: you can find them easily in the Asian aisle in most grocery stores. They are naturally gluten-free and made out simply of rice. They are delicate, so careful not to break them!
- Fresh veggies: I used a blend of carrots, cucumber, lettuce and purple cabbage, but you can use any other veggies you like!
For the Thai peanut butter sauce
To make the dipping sauce, you will need peanut butter, rice vinegar, soy sauce, maple syrup, garlic and fresh ginger. You can blend the ingredients until smooth or chop the ginger/garlic and whisk everything in a bowl instead. The detailed peanut sauce recipe is here!
How to make tempeh spring rolls
(detailed recipe in the recipe card below)
Marinade the tempeh
Start by slicing the tempeh into about 14-16 strips, which will give you 7-8 rolls (if you use 2 pieces of tempeh per roll).
In a large glass container, whisk the marinade ingredients together (soy sauce, rice vinegar, peanut butter and maple syrup). Then, transfer the pieces of tempeh over the marinade and move them around so they are all well covered.
Let them marinate for at least 20 minutes, but 1-2 hours is better if you can.
Make the peanut dipping sauce
Meanwhile, blend the sauce ingredients following this Thai peanut butter recipe. You can prepare the sauce days ahead and keep it in an airtight container in the fridge until ready to serve.
Cook the tempeh
Warm up a little oil in a large pan and then, transfer the pieces of marinated tempeh (leave the liquid behind in the container). Cook for about 5-7 minutes on each side and watch so they don't burn.
Once done, you can add some more of the marinade and let it cook down for an extra minute or two.
Roll and serve
Prepare all the vegetables you want to use for the rolls while the tempeh is cooking.
When ready to roll, add a small amount of room-temperature water (or a little warm, not hot) to a large plate or shallow bowl. Then, lay one or two sheets of rice paper over each other (see tips below) and place them in the water. Make sure they are all completely submerged and let them soak for about 15-20 seconds or until they are pliable without getting too soft.
Transfer the rice paper over a clean surface and then, place the tempeh and veggies over the lower half portion of the circle.
Then, flip both sides over the filling ingredients and grab the bottom part to roll it all the way up while tucking the ingredients as tight as you can inside.
You can eat them whole or slice them in half. Enjoy dipped in the peanut sauce.
Helpful tips
- Rice paper can be a little delicate to manipulate at first: it breaks and tends to stick together very easily. To help manipulate the sheets, I recommend doubling the layers of rice paper and also not oversoaking them so they are not too soft when rolling.
- To save some time, you can marinate the tempeh ahead of time. This will give it even more flavor!
- When transferring the tempeh into the pan, do not pour all the liquid but instead, transfer the pieces using tongs. Add the extra marinade just at the end. This will avoid burning the tempeh (the sugar in the marinade will caramelize and burn more easily).
- Do not overpack the roll, especially if it is your first time rolling spring rolls. They are easier to roll with less of the filling!
Serving suggestions
These vegan tempeh spring rolls look amazing served on a platter with a side of dipping sauce. If you plan on placing them over each other on a plate, then you might want to add a layer of parchment paper in between so they don't stick together.
I think slicing them in half makes the presentation more pretty, although I find it easier to eat them when not sliced, especially if you pack them with lots of filling that can easily fall out.
We love serving them with peanut sauce, especially our kids, but you can use different sauces based on your taste preference or what you already have. Here are more dipping sauce recipes to try:
- Sweet and spicy orange sauce
- Hoisin peanut butter sauce
- Sesame soy dressing
- Gochujang aioli
- Creamy almond butter dressing
Variations to the recipe
Vegan spring rolls are such a fun recipe to customize to your preference. You can use the vegetables I show here only as a guide and swap them as you wish. Here are other filling ingredients to try:
- Rice vermicelli: a classic in spring rolls, check out these vegan summer rolls to see how to use them
- Mango or pineapple: cut in sticks
- Fresh herbs: our favorites are fresh mint, cilantro or Thai basil
- Avocado
- Other veggies: bell peppers, radishes, sprouts, spinach and more
- Spicy: for a spicy recipe, then add some sriracha to the tempeh marinade or the peanut sauce
- Not a fan of tempeh? Then try filling them with sticky tofu, blackened tofu, crusted tofu or spicy gochujang tofu!
FAQs
How can I make these spring rolls gluten-free?
To make this recipe gluten-free, simply swap the soy sauce for a gluten-free tamari sauce. The rest of the ingredients used to make these rolls are naturally gluten-free, including the spring roll wrappers and tempeh!
Can I make them ahead?
You can make these rolls up to 24 hours ahead of time. The rice paper tends to dry quickly, so make sure to keep the rolls in an airtight container in the fridge.
Similar recipes to try
- Shiitake mushroom sushi rolls
- Sweet potato sushi rolls
- Edamame poke bowl
- Vegan tofu egg rolls
- Panko baked avocado sushi
- Quinoa poke bowl
- Vegan portobello poke bowl
- Vegan California sushi rolls
- Nori sushi wraps
- Vegan sushi bake
I hope you like this tempeh spring roll recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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📖 Recipe
Vegan Tempeh Spring Rolls with Peanut Sauce
Ingredients
For the tempeh
- 8 oz soy tempeh - sliced in thin strips (about 14-16 strips)
- 2 tbsp soy sauce - or use gluten-free tamari if necessary
- 2 tbsp maple syrup
- 1 tbsp peanut butter or almond butter
- 1 tbsp rice vinegar
For the spring rolls
- 8-16 spring roll wrappers (rice paper wraps) - I like to use a double layer, see notes
- 8 leaves of lettuce - such as romaine or bibbs
- ½ cup English cucumber - sliced in sticks
- ¾ cup carrots - shredded
- ¾ cup purple cabbage - shaved
- peanut sauce or your favorite dipping sauce - for serving, I used this Thai peanut butter sauce recipe
Instructions
- Add the tempeh marinade ingredients to a large container (soy sauce, peanut butter, rice vinegar and maple syrup) and whisk to combine. Slice the tempeh and transfer the pieces to the marinade. Move the pieces around so they are all covered. Let them marinate for at least 20 minutes, but 1-2 hours is better (can also marinate for 24 hours).
- While the tempeh marinates, then make the peanut sauce and prep the vegetables.
- Warm up a large pan with a little oil and then, add the slices of tempeh (do not pour the whole marinade into the pan or it will burn). Cook the slices for about 5-7 minutes on each side and at the end, you can add more of the marinade to the pan and cook the liquid down, then remove from the heat.
- When ready to roll, add some water (room temperature or slightly warm, not hot) to a large shallow plate or bowl. Then, soak the spring roll rice paper in the water (I like to do a double layer of rice paper) until pliable, about 20 seconds.
- Transfer the rice paper sheet over a clean flat surface, then add the lettuce, tempeh and raw veggies over the bottom half. Fold both sides over the filling and then, roll from bottom to top while keeping the ingredients tucked inside.
- Serve with the peanut butter dipping sauce, enjoy!
Video
Notes
- Storage: These spring rolls are best fresh and enjoyed right away. If you want to make some ahead of time, such as for your lunch the next day, then make sure to keep them sealed in an airtight container as they tend to dry easily. The peanut sauce can be made days ahead and kept in the fridge in an airtight container.
- Customize: this is such a versatile recipe! You can use different veggies (such as red pepper, green onion, etc), add some cooked vermicelli, pack them with fresh herbs and more. Check out the blog post for more ideas!
- These fresh rolls are great served with a dipping sauce, don't skip it! A Thai peanut sauce (as seen in the pictures and video) is a classic for summer rolls, but you can also try serving them with a sweet and spicy orange sauce or hoisin peanut sauce.
- Rolling fresh spring rolls can be a little tricky at first, but it becomes very easy after making one or two. Try not to pack them too much to make your first try easier and also, doubling the layer of rice paper helps prevent them from breaking too easily. Make sure to check out the quick video down below for a better visual guide!
- Nutrition: please note that the nutritional information is an estimate per serving (excluding the dipping sauce) provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Very good, made them last night.
Oh great, thanks for your comment!