Tempeh Spring Rolls with Peanut Sauce

Ingredients:

Marinated Tempeh:

• 250g tempeh
• 1 1⁄2 tbsp tamari
• 11 1⁄2 tbsp maple syrup
• 2 tsp sriracha
• 1 tsp grated ginger
• 1⁄2 tbsp neutral oil for sauteing tempeh

Peanut Satay Sauce:

• 4 tbsp peanut butter
  
• 2 tbsp lemon juice
• 2 tbsp water
• 1 tbsp coconut sugar
• 1 1⁄2 tsp tamari
• 1⁄2 tsp garlic-infused oil
• 1 tsp grated ginger

Rice Paper Rolls:

• 12 rice paper wrappers
• 1 cucumber
• 1 large carrot (cut into matchsticks)
• 1 cup purple cabbage (finely sliced)
• 1 cup fresh mint (roughly chopped)
• 1 cup fresh cilantro (roughly chopped)
• 1 avocado sliced

Instructions:

1. Slice tempeh into 4-8 rectangular pieces. In a small bowl, whisk together the tamari, maple syrup, ginger, and sriracha. Then pour over the tempeh. Allow to marinate for at least 30 minutes or overnight in the fridge.

2. Make the satay sauce: Place all the ingredients in a small bowl. Then blend using a fork until smooth. Add another 1 to 2 tablespoons of water to loosen the mixture if needed.

3. Heat a large frypan over medium-high heat. Add the neutral oil. Fry the marinated tempeh for 3 to 4 minutes on each side until golden brown. Remove and slice into strips.

4. Prep your vegetables. Slice the cucumber and carrot into small matchsticks, thinly slice the red cabbage, and chop the fresh herbs. Slice the avocado.

5. Assemble your rolls. Fill a large bowl with warm water. Dip the rice paper wrapper into the water until you feel it start to soften (15-20 seconds). Fill your wrapper and fold the two small sides up (like a burrito), then gently pull the bottom of the roll up and over the filling (tuck the filling in using your hands). Repeat with the remaining wrappers and fillings.

Storage Tips:

Wrap the rice rolls individually in plastic wrap or in a damp tea towel in an airtight container. Make sure you separate the wraps; otherwise, they will stick together. Store in the fridge for up to 2-3 days.