Tempeh & veggie filled spring rolls

Today I tried my hand at making spring rolls. They were perhaps the largest spring rolls that I have ever seen (as you can see from the pictures). I somewhat over did it filling them with yummy veggies and tempeh, however they still tasted delicious!

IMG_8320  IMG_8312

I just sliced up a bunch of veggies and filled 3 spring rolls for dinner. There was a surplus of veggies and tempeh which I will simply use another night. Below I’ve listed the ingredients I used.


  • Rice paper

Tempeh Filling:

  • 1 package Tempeh
  • 3 tbl soy sauce
  • 1/2 cup water
  • 1 tbl honey
  • 1 tbl sesame oil

Veggie Filling:

  • zucchini
  • carrot
  • purple cabbage


  • Slice the tempeh into thin strips. Combine the soy sauce, water, and honey together in a bowl. Add the tempeh to a wide short pan, pouring the sauce over top. Let the tempeh marinate for several hours.
  • After several hours, start prepping the veggies. Thinly slice the zucchini, carrot, and cabbage.
  • In a pan over medium heat, add the sesame oil. When hot add the tempeh, cooking on each side for about 3 minutes.
  • Rinse the pan you marinated the tempeh in originally and fill with about an inch of water. Submerge one sheet of rice paper at a time in the water for around 10-15 seconds.
  • Place the soft rice paper on a plate and start laying your veggies and tempeh down the middle. Don’t over stuff them like I did!
  • To roll them up, fold in the shorter sides first and then pull one of the longer sides over top. Roll it up all the way trying to pull it as tight as possible as you go. Trust me it’s really not difficult. 🙂
All the veggies prepped and ready to go
Lay the filling ingredients down the middle
Filled spring rolls! 🙂
A spicy mango sauce and a sweet chili sauce for dipping
Look at all that color!

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