Tempeh Spring Rolls

Photo: Down to Earth Recipes
Grated tempeh serves as a healthier substitute for ground meats in vegetarian cooking.
Yield
6 Servings
Ingredients
  • 1 (8-ounce) tempeh package
  • 1 cup water
  • ⅓ cup soy sauce
  • 1-2 garlic cloves, minced
  • 1” fresh grated ginger or 1 teaspoon ginger powder
  • 1 Tablespoon rice vinegar
  • 2 Tablespoons safflower oil
  • 2 cups chopped dark leafy greens like kale or spinach
  • 1 cup thinly sliced mushrooms
  • 1 cup shredded carrots
  • 6 rice papers or spring roll wrappers
  • 2 cups shredded cabbage
  • 1 cup thinly sliced green onions
  • 1 cup sprouts of choice
  • 1 cup cilantro leaves
  • Chili garlic sauce, to dip
Instructions
  1. Grate tempeh block with a box grater or pulse in a food processor until roughly ground.
  2. Whisk together water, soy sauce, garlic, ginger and rice vinegar in a mixing bowl. Add grated tempeh. Allow tempeh to marinade for about 10-15 minutes. Drain marinade but do not discard.
  3. Heat safflower oil in a large skillet over medium-high heat. Add tempeh to skillet and fry for 5-7 minutes or until tempeh begins to brown.
  4. Pour remaining marinade over tempeh and turn heat to medium low. Stir in greens, mushrooms and carrots. Let simmer for 10-15 minutes or until most of the sauce is soaked by the tempeh, stirring occasionally.
  5. To assemble the spring rolls: Soak 1 rice paper in water for about a minute and place on top of damp towel. Layer a small handful of cabbage in the middle. Scoop about 3-4 Tablespoons of tempeh mixture on top. Layer with some green onions, bean sprouts, and cilantro. Fold in sides carefully. Repeat with remaining rice paper. Serve immediately with chili garlic sauce as a dip. Enjoy!