Salad Spring Rolls

INGREDIENTS

Tempeh Marinade
1 Package Tempea tempeh, sliced into thin strips
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1/2 tablespoon maple syrup (or agave syrup)
1 clove garlic, minced
1/2 teaspoon grated ginger

Spring Rolls
6-8 rice paper wrappers
1/2 cup cooked rice vermicelli noodles
1/2 cup lettuce
1/2 cup matchstick cut carrots
1/2 cup thinly sliced cucumber
1/4 cup fresh herbs (ex. Basil, cilantro, mint)

INSTRUCTIONS

  1. In a mixing bowl, combine hoisin sauce, soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, and grated ginger to make the tempeh marinade.

  2. Add the tempeh strips to the marinade and toss to coat evenly. Allow the tempeh to marinate for at least 15 minutes, or refrigerate for up to 24 hours for more flavour.

  3. Add the marinated tempeh to a non-stick pan over medium heat and cook for 4-6 minutes on each side or until the liquid has evaporated. Remove from heat and set aside.

  4. Prepare a large bowl of room-temperature water. Dip one rice paper wrapper into the water for a few seconds until it softens. Place it on a clean surface, such as a cutting board.

  5. In the centre of the softened rice paper, place a small bunch of cooked rice vermicelli noodles, shredded lettuce, carrots, cucumber slices, a couple of strips of cooked tempeh, and a few herb leaves.

  6. Fold the bottom half of the rice paper over the filling, then fold in the sides, and roll it up tightly. Repeat with the remaining ingredients.

  7. Serve the fresh spring rolls immediately!