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Tempeh Spring Rolls with Sesame Peanut Sauce

The first time I tasted a spring roll, I was wandering through a bustling night market in Bangkok. The air hung thick with the aromas of lemongrass, chili, and grilling meats. A vendor, her face etched with warmth and years of culinary wisdom, pressed a delicate roll into my hand. The explosion of fresh herbs, crisp vegetables, and savory dipping sauce was an absolute revelation. It sparked a lifelong passion for recreating those vibrant flavors in my own kitchen, leading me to experiment with countless variations, including these incredibly satisfying tempeh spring rolls. They’re not just a meal; they’re a little pocket of sunshine, packed with protein and bursting with freshness.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Yield: 6 rolls
Dietary Type: Vegan

Ingredients

1 (8 ounce) package tempeh
1 tablespoon black sesame seed
6 rice paper sheets
2 cups edamame
2 cups coleslaw mix

Ginger Sesame Peanut Dressing

1/3 cup peanut butter
2 tablespoons gluten-free soy sauce (organic tamari)
2 tablespoons sesame oil
1 garlic clove, minced
1/2 inch fresh ginger, grated
1 tablespoon black sesame seed

Equipment Needed

Blender
Baking sheet
Large round plate
Large plate

Instructions

First, prepare the Ginger Sesame Peanut Dressing. Combine the peanut butter, gluten-free soy sauce, sesame oil, minced garlic clove, grated fresh ginger, and black sesame seed in a blender. Blend on high speed until smooth and creamy. If the dressing is too thick, add a teaspoon of water at a time until you reach your desired consistency. Store any leftover dressing in the refrigerator.
Prepare the tempeh. Spread approximately 3 tablespoons of the Ginger Sesame Peanut Dressing evenly over the entire block of tempeh. Sprinkle the tempeh generously with 1 tablespoon of black sesame seed.
Bake the tempeh. Preheat your oven to 350°F (175°C). Place the prepared tempeh on a baking sheet and bake for 15-20 minutes, or until the tempeh is heated through and slightly browned.
Cool and cut the tempeh. Remove the baked tempeh from the oven and let it cool completely. Once cooled, cut the tempeh into six even strips, one for each spring roll.
Prepare the remaining ingredients. While the tempeh is baking and cooling, prep the edamame and coleslaw mix. Have all your ingredients ready for easy assembly. Prepare a large, round plate to roll the spring rolls on, and a separate large plate filled with warm water for dipping the rice paper wrappers.
Assemble the spring rolls. Dip one rice paper sheet in warm water for approximately 5 seconds. It’s crucial not to over-soak the rice paper, as it will continue to soften and become more pliable as you work. If you soak it for too long, it may tear.
Place the softened rice paper on the prepared round plate. Crumble one strip of the baked tempeh down the center of the rice paper, leaving about one inch of space at each end and 2-3 inches of space on each side.
Layer the remaining ingredients. Evenly distribute 1/6 of the edamame and coleslaw mix over the tempeh strip.
Fold and roll. Fold the one-inch ends of the rice paper over the filling and press down gently to seal. Then, starting from one long side, begin rolling the rice paper tightly, folding over the filling as you go and rolling completely closed.
Repeat the process. Repeat steps 6-9 with the remaining rice paper sheets, tempeh strips, edamame, and coleslaw mix.
Serve. Serve the Tempeh Spring Rolls immediately with the remaining Ginger Sesame Peanut Dressing as a dipping sauce. You can also drizzle some of the dressing over the roll filling before rolling for an extra burst of flavor.

Expert Tips & Tricks

Don’t over-soak the rice paper: This is the most common mistake. If the rice paper tears, it is too wet. Work quickly and confidently.
Firm Tofu Variation: If you prefer, you can substitute the tempeh with firm tofu, pressed to remove excess water and then baked or pan-fried.
Make-Ahead Tip: The Ginger Sesame Peanut Dressing can be made several days in advance and stored in the refrigerator. This will save you time when you’re ready to assemble the spring rolls.
Customize the Filling: Feel free to add other vegetables like shredded carrots, bell peppers, or bean sprouts to the filling for added texture and flavor.
Toasting Sesame Seeds: Toasting the sesame seeds before adding them to the dressing enhances their nutty flavor.

Serving & Storage Suggestions

Serve the Tempeh Spring Rolls immediately for the best texture. If you have leftovers, store them in an airtight container in the refrigerator. They are best consumed within 24 hours, as the rice paper can become sticky over time. Unfortunately, these don’t freeze well due to the delicate nature of the rice paper. To prevent sticking, you can wrap each spring roll individually in plastic wrap before placing them in the container. Reheating is not recommended as it can make the rice paper gummy. They are best enjoyed cold.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	346 kcal	17%
Total Fat	23 g	35%
Saturated Fat	3.9 g	19%
Cholesterol	0 mg	0%
Sodium	87 mg	4%
Total Carbohydrate	18 g	6%
Dietary Fiber	5 g	20%
Sugars	2 g	4%
Protein	23 g	46%

Variations & Substitutions

Gluten-Free Option: This recipe is naturally gluten-free, but double-check that your soy sauce is certified gluten-free (tamari).
Nut-Free Option: If you have a peanut allergy, substitute the peanut butter with sunflower seed butter or tahini.
Spicy Kick: Add a pinch of red pepper flakes to the Ginger Sesame Peanut Dressing for a spicy kick. You could also add a drizzle of sriracha to the filling before rolling.
Fresh Herbs: Incorporate fresh herbs like mint, cilantro, or basil into the filling for an even more vibrant flavor.
Vegetarian Option: Swap out the tempeh with fried tofu.

FAQs (Frequently Asked Questions)

Q: Can I make the spring rolls ahead of time?
A: While it’s best to enjoy them fresh, you can assemble the spring rolls a few hours in advance. Wrap them individually in plastic wrap to prevent them from drying out and becoming sticky. Store them in the refrigerator until ready to serve.

Q: What can I use if I don’t have rice paper sheets?
A: Unfortunately, there’s no direct substitute for rice paper sheets. They are essential for creating the signature texture and appearance of spring rolls.

Q: How do I prevent the rice paper from tearing?
A: Avoid soaking the rice paper for too long in the warm water. Five seconds is usually sufficient. Also, be gentle when handling the softened rice paper.

Q: Can I use frozen edamame?
A: Yes, you can use frozen edamame. Just make sure to thaw it completely and drain any excess water before adding it to the filling.

Q: Is there a substitute for tempeh?
A: You can use firm tofu, shredded chicken, or shrimp as a substitute for tempeh in this recipe.

Final Thoughts

I sincerely hope you find as much joy in making and eating these Tempeh Spring Rolls as I do. They’re a fantastic way to incorporate more plant-based protein into your diet while enjoying a light and refreshing meal. Don’t hesitate to experiment with different fillings and sauces to create your own unique variations. And if you try this recipe, please let me know how it turns out! I’d love to hear your feedback and any creative twists you add. These rolls pair beautifully with a light salad or a chilled glass of sake for a complete and satisfying meal. Bon appétit!

Tempeh Spring Roll With Sesame Peanut Sauce Recipe