Tempeh Summer Rolls


These tempeh summer rolls are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer. Make them with your favorite vegetables and herbs, and serve with a creative dipping sauce!  



Plate of tempeh summer rolls and dipping sauce


1 pkg
tempeh (sliced into strips, marinated)
Bunch Red Chard (de-stemmed)
bell pepper (seeded and julienned)
Cucumber (seeded and julienned)
carrot (julienned)
avocado (thinly sliced)
scallions (trimmed)
1⁄4 cup
cilantro leaves
large round rice paper wrappers
1⁄4 cup
soy sauce
1 tbsp
rice vinegar
1 tsp
freshly grated ginger
1⁄2 tsp
toasted sesame oil
1 clove
garlic (crushed)
leftover marinade
1⁄4 cup
coconut cream


In a large bowl, combine all ingredients for the marinade and mix well. Add tempeh strips and let it sit while you prepare the vegetables.

Cut all vegetables and herbs as described in the ingredient list.

Fill a large, flat bowl with warm water, making sure it is large enough to fit the rice paper wrappers. Carefully dip the round wrapper into the water. Remove it from the water and lay it onto a clean towel.  

Layer a small amount of each of the ingredients on the bottom 1/3 of the wrap and one tempeh strip. Fold up the bottom 1/3, fold in the sides and roll up the rest of the length to make a burrito shape.  

Strain the leftover tempeh marinade into a bowl. Add coconut cream and lime juice. Mix well and serve it as a dipping sauce.