Tempeh Spring Rolls with Hoisin Peanut Sauce

5 from 2 votes

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

Cook Time 10

Total Time 40

Course Main Course, Salad, Salads, Snacks, Starters

Cuisine Asian, Fusion, Vietnamese

Servings spring rolls

Calories 136 kcal

Ingredients

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

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