Roasted Tempeh and Beet Spring Rolls with Three Dipping Sauces

Recipe by Rebecca Fischer.

Prep Time: 25 min + time to marinate
Cook Time: 1 hour
Roasted Tempeh and Beet Spring Rolls with Three Dipping Sauces
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Rating: 7.8/10 (4 votes cast)

How Do You Make It?

Ingredient List

For the Tempeh:
1 package tempeh
1 tablespoon. toasted sesame oil
1 tablespoon mirin (rice wine)
1 tablespoon fig jelly
1 to 2 tablespoons coconut aminos (or light soy sauce/tamari)

For the Spring Rolls:
1 package rice or mung bean noodles*
8 spring roll wrappers
8 large green lettuce leaves, washed and dried
1 carrot, cut into matchsticks
1 large beet, cut into matchsticks
Chopped mushrooms
1 bunch of sprouts
2 cups cooked butter beans, rinsed
Sliced prepared tempeh
Chopped fresh herbs (try Thai basil, mint, and cilantro)
Roasted Tempeh and Beet Spring Rolls with Three Dipping Sauces, 7.8 out of 10 based on 4 ratings

Preparation Instructions

1. Steam the tempeh for 15 to 20 minutes. Cut into four cubes and place in a marinating bowl.

2. Prepare the marinade by whisking together the oil, mirin, jelly, and aminos. Pour over the tempeh and let marinate for at least 1 hour, or overnight.

3. Preheat the oven to 300°F. Bake the tempeh, covered, for 45 minutes, then uncover and cook for another 15 minutes or so, until lightly caramelized. (While tempeh is baking, prepare your dipping sauces.)

4. Once tempeh is cooked, remove from the oven and let cool before slicing into smaller pieces.

5. Prepare the rice or mung bean noodles according to package instructions. Rinse in cool water and set aside.

6. Heat a large pot of water to simmering. Remove from the heat and let sit for a couple of minutes.

7. Place one rice wrapper into the warm water at a time, dipping it in briefly and removing it after it has softened a bit.

8. Place the softened rice wrapper on a plate and put one lettuce leaf in the middle. Top with some carrots, beets, mushrooms, sprouts, butter beans, tempeh, and herbs and then roll up, tucking the edges in.

9. Serve with Peanut Butter Sauce, Ginger-Plum Sauce, and Simple Sesame Sauce (recipes follow).

*Note: For an extra level of flavor, add a little Ginger-Plum Sauce (or any of the sauces) to the noodles before using them in the spring rolls.

Peanut Butter Sauce

¾ cup chunky peanut butter
½ cup water
2 Tbsp. fresh lime juice
2 Tbsp. shoyu
1 Tbsp. date sugar
1 Tbsp. chili-garlic paste
Splash of melted coconut oil

Place everything in a bowl and stir together until combined well.

Ginger-Plum Sauce

¼ cup plum sauce
1 ½ Tbsp. tamari
1 ½ Tbsp. mirin
1 tsp. sesame oil
2 tsp. fresh minced ginger

Place everything in a bowl and whisk together until combined well.

Simple Sesame Sauce

2 Tbsp. shoyu
2 Tbsp. rice wine vinegar
3 Tbsp. sesame oil
1 Tbsp. sesame seeds
2 to 3 Tbsp. water

Place everything in a bowl and whisk together until combined well.

Roasted Tempeh and Beet Spring Rolls with Three Dipping Sauces, 7.8 out of 10 based on 4 ratings




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