25% Off with code BLACKFRIDAY | Free Shipping over $45 across Canada and U.S.

Home | Rawcology News & Plant-Powered Recipes | Tempeh Veggie Rolls

Tempeh Veggie Rolls

With the weather warming up, light meals are on the menu.

These vegan cold rolls are filled with fresh veggies and packed with protein. They are fresh, light, and an easy way to incorporate the rainbow into your diet.

Assemble, roll up, and dip them in a delicious spicy peanut sauce. ❤️🧡💛💚💙💜

Eat the Rainbow and incorporate a variety of colourful fruits and vegetables into your daily diet. The more variation of color, the more nutrients there is to keep you healthy, protect against diseases, and help to boost your immune system
  
Ingredients    
Rolls
  • 8 medium sized round rice paper sheets
  • 1 block roasted tempeh
  • 1 medium orange carrot, peeled and julienned 
  • 1 small cucumber, julienned
  • 1/4 of a small purple cabbage, thinly sliced
  • handful of fresh basil 
  • handful of fresh mint 
Peanut Sauce
  • 3 Tbsp peanut butter 
  • 1 Tbsp sesame oil 
  • 1 Tbsp sriracha sauce 
  • 2 tsp tamari 
  • 1 tsp minced ginger 
  • 1 clove garlic, minced 
  • 2 to 4 Tbsp warm water 
  • pinch of chili flakes 
  • sesame seeds
Method (Makes about 8 cold rolls) 
  1. Dampen two tea towels and layer them on a cookie sheet. You will be putting the finished rolls between the towels so they don’t dry out before you serve.
  2. Put some hot tap water in a large bowl. Slip a rice paper sheet into the water and let soak until soft (30 to 60 seconds). The sheet should be pliable enough so that you can roll it around the fillings without tearing but not so firm that it will be chewy.
  3. Place the softened sheet flat on a cutting board and arrange a few pieces each of the carrot, tempeh, cucumber, and cabbage. Add a few leaves of basil and mint. The fillings should be near the middle of the sheet (back to front) and should be at least an inch from the edges (side to side). Grab the edge of the sheet that is farthest from you and fold it back over the fillings.
  4. Fold the side edges up to close the ends of the roll. Then roll the bundled fillings back towards you.
  5. Put the completed roll between the damp tea towels and start again until you run out of ingredients or rice paper. Filling and rolling is something that can be fun for kids (or adults) to do either with you or while you are preparing the rest of the meal.
  6. Whisk all the ingredients for the dipping sauce in a small bowl except for the water.
  7. Add two tablespoons of the water and whisk again and see if the consistency of the sauce is runny enough to allow the rolls to be dipped without breaking but not so runny so that it won’t stick to the rolls.
  8. Transfer the rolls and the dipping sauce to serving dishes and garnish with sesame seeds and peanuts.