Vegan Tempeh Spring Rolls with Peanut Sauce

Plate filled with halved vegan tempeh spring rolls with a side of peanut butter sauce.

5 from 1 vote

Vegan Tempeh Spring Rolls with Peanut Sauce

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.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Lunch

Cuisine: American, asian-inspired

Keyword: healthy vegan recipe, summer rolls, Vegan

Servings: rolls

Calories: 172kcal

Author: Jessica Laroche

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.

Nutrition