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These Tempeh Spring Rolls with Hoisin Peanut Sauce are bright, refreshing, and packed with protein from Lightlife Smoky Bacon Tempeh and crunchy vegetables. These are inspired by Vietnamese spring rolls and paired with a savoury, sweet, and rich hoisin peanut sauce.

Thank you Lightlife for sponsoring this post.

SMOKY BACON TEMPEH

Tempeh is made of fermented soy beans, making it a great source of plant-based protein and fiber. The Lightlife Smoky Bacon Tempeh used for this recipe is well-seasoned and ready-to-cook straight out of the package.

Each pack contains thin strips of tempeh that you can easily pan-fry to enjoy for breakfast, lunch, or dinner. Tempeh is very versatile and is a great nutrient-packed and protein-rich addition to your daily meals.

One serving of Lightlife Smoky Bacon contains 12 grams of protein and 5 grams of fiber. You can check here to find Lightlife products near you!

FRESH SPRING ROLLS

I used these smoky bacon tempeh strips as filling for my fresh spring rolls with lots of crunchy vegetables and herbs, all rolled in rice paper.

I love making spring rolls since they’re easy to make and a great way to pack in those vegetables and protein.

The sauce paired with these spring rolls is a hoisin peanut sauce that’s rich, savoury, and sweet which really livens up each bite.

WHAT YOU’LL NEED TO MAKE THESE SPRING ROLLS

• 1 pack Lightlife Smoky Bacon Tempeh (170 g)
• Neutral oil
• 8 sheets rice paper
• Water
• Shredded or thinly sliced fresh carrot
• Sliced bell peppers
• Thinly sliced cucumber
• 8 pieces of lettuces
• Fresh cilantro, basil, and/or mint leaves
• Shredded or thinly sliced purple or regular cabbage

THE HOISIN PEANUT SAUCE

The sauce is easily customizable depending on your preferred taste and consistency.

What you’ll need:

• 2 tbsp peanut butter
• 2 tbsp hoisin sauce (see notes)
• 2-3 tsp sugar or other sweetener, adjust to taste (see notes)
• 1 tsp sriracha
• 2 tsp sesame oil
• 1/2 to 1 tbsp warm water, add more or less depending on desired consistency
• 1 tsp minced garlic
• 1 tsp rice vinegar or lemon juice
• Sprinkle of sesame seeds
• Mix everything until sugar has dissolved. Feel free to adjust the sauce to your desired taste.

MAKING THE FRESH SPRING ROLLS

Prepare the Tempeh

1. Slice the tempeh strips horizontally into half. Stalk 8 halves together and then slice vertically to create 16 thin strips. Repeat for the other stack.
2. Heat a large non-stick pan or skillet over medium heat. Add some oil to coat the surface.
3. Over medium high heat, pan fry the strips of tempeh for 2-3 minutes on each side or until golden brown. Remove from the pan and set aside.

Prepare the Hoisin Peanut Sauce

1. In a bowl, mix everything until sugar has dissolved. Feel free to adjust the sauce to your desired taste. Mix until smooth. Sprinkle the sauce with sesame seeds on top, for serving. 

Wrapping the spring rolls

1. Prepare a plate with shallow water. I use room temperature water.
2. Dip the dry rice paper into the water. Don’t dip for too long, just enough to wet both sides. Place the rice paper on a flat surface.
3. Place the lettuce. Add the shredded carrots, cabbage, and bell pepper. Add 4 thin strips of cooked smokey bacon tempeh. Add your herbs of choice. For the sliced cucumber, I like to add them at the top so they’re visible when the roll is folded.
4. Carefully wrap the roll from the bottom end by folding the wrapper away from you, while tucking the filling with your index finger. Fold in the sides and then roll away from you. Repeat this for the rest of the rolls. 
5. To slice, use a sharp knife and wipe it with a damp towel. Slice the rolls into half or into three.

SERVE AND ENJOY!

These spring rolls are best enjoyed freshly made.

MORE RECIPES YOU’LL ENJOY

• Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
• Thai Drunken Noodles (Pad Kee Mao)
• Shredded Tofu ‘Bulgogi’
• Maple Hoisin Tofu
• Baked Peanut and Lime Tofu
• Vegan Kimchi
• Wontons in Chili Broth
• Scallion and Sesame Buns
• Spicy Cucumber Salad

Tempeh Spring Rolls with Hoisin Peanut Sauce

5 from 1 vote

These Tempeh Spring Rolls with Hoisin Peanut Sauce are bright, refreshing, and packed with protein from Lightlife Smoky Bacon Tempeh and crunchy vegetables. These are inspired by Vietnamese spring rolls and paired with a savoury, sweet, and rich hoisin peanut sauce.

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Prep Time 30 mins

Cook Time 10 mins

Total Time 40 mins

Course Main Course, Salad, Salads, Snacks, Starters

Cuisine Asian, Fusion, Vietnamese

Servings 8 spring rolls

Calories 136 kcal

Ingredients

  

1x2x3x

Spring Rolls

• 1 pack Lightlife Smoky Bacon Tempeh (170 g)
• Neutral oil (avocado, sunflower, canola oil, etc)
• 8 sheets rice paper
• Water
• Shredded or thinly sliced fresh carrot
• Sliced bell peppers
• Thinly sliced cucumber
• 8 pieces of lettuce
• Fresh cilantro basil, and/or mint leaves
• Shredded or thinly sliced purple or regular cabbage

Hoisin Peanut Sauce

• 2 tbsp peanut butter
• 2 tbsp hoisin sauce see notes
• 2-3 tsp sugar or other sweetener adjust to taste (see notes)
• 1 tsp sriracha
• 2 tsp sesame oil
• 1/2 to 1 tbsp warm water add more or less depending on desired consistency
• 1 tsp minced garlic
• 1 tsp rice vinegar or lemon juice
• Sprinkle of sesame seeds

Instructions

 

Prepare the Tempeh

• Slice the tempeh strips horizontally into half. Stalk 8 halves together and then slice vertically to create 16 thin strips. Repeat for the other stack.
• Heat a large non-stick pan or skillet over medium heat. Add some oil to coat the surface.
• Over medium high heat, pan fry the strips of tempeh for 2-3 minutes on each side or until golden brown. Remove from the pan and set aside.

Prepare the Hoisin Peanut Sauce

• In a bowl, mix everything until sugar has dissolved. Feel free to adjust the sauce to your desired taste. Mix until smooth. Sprinkle the sauce with sesame seeds on top, for serving.
• Wrapping the spring rolls
• Prepare a plate with shallow water. I use room temperature water.
• Dip the dry rice paper into the water. Don’t dip for too long, just enough to wet both sides. Place the rice paper on a flat surface.
• Place the lettuce. Add the shredded carrots, cabbage, and bell pepper. Add 4 thin strips of cooked smokey bacon tempeh. Add your herbs of choice. For the sliced cucumber, I like to add them at the top so they’re visible when the roll is folded.
• Carefully wrap the roll from the bottom end by folding the wrapper away from you, while tucking the filling with your index finger. Fold in the sides and then roll away from you. Repeat this for the rest of the rolls.
• To slice, use a sharp knife and wipe it with a damp towel. Slice the rolls into half or into three.

Notes

Hoisin Sauce

• Some hoisin sauces are diluted and sweetened like hoisin condiments. If this is the case, you can use less sugar or completely omit it.
• If using purer, saltier, and thicker hoisin sauce that is saltier than those in condiment bottles for dipping, I recommend to start with 1 tbsp first and then adjust from there. You will also need to add more sugar, to sweeten the sauce.

NUTRITIONAL INFO

Serving: 1spring roll and sauce | Calories: 136kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 210mg | Potassium: 121mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1305IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

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