Organic | Cold Pressed | No HPP or Shock Freeze



Summer rolls with fried ginger tempeh and homemade peanut sauce

This recipe for vegan spring rolls (a kind of vegan spring roll) is easy peasy and really super tasty. The ultimate vegan snack during lazy spring days and balmy summer evenings. But also great in autumn and winter.

Ingredients Summer rolls

  • 6 rice sheets
  • 2 servings of buckwheat or rice noodles
  • 2 bell peppers (one red and one yellow)
  • 1 avocado
  • 2 spring onions
  • 2 carrots
  • 4 radishes
  • 1 cucumber
  • 1 mango
  • fried onions
  • Fresh coriander and/or mint leaves
  • 1/2 block of marinated tempeh*

*For your own marinade mix 3 tbsp. soy sauce medja or manis along with lime leaf and garlic. Store-bought marinade also works.

Ingredients vegan peanut sauce

  • 3 tbsp. organic peanut butter (with nuts) or almond butter
  • 1 1/2 tbsp. soy sauce
  • 1 tbsp. agave syrup
  • 1 freshly squeezed lime
  • 1 tsp. freshly grated ginger
  • a little boiled water to thin the sauce a bit

And this is how you make the Summer rolls

For delicious vegan spring rolls, simply follow the Summer rolls recipe below step by step:

  1. Are you going to marinate yourself? Then do this first. Leave the tempeh in the marinade for at least 15 minutes (longer is better).
  1. In the meantime, cut the bell pepper, avocado, radishes, mango, carrots and spring onions into thin strips.
  1. You make the sauce by mixing all the ingredients. Do you want it sweeter? Then use extra agave syrup. Do you like it better if it tastes a bit saltier? Then add extra soy sauce. Use hot water to dilute the sauce.
  1. Cut the tempeh into cubes and fry them in the vegetable oil for about 7 minutes. You can also roast them in a preheated oven at 180°C for 20 minutes on a baking tray. In the end, the tempeh should be a bit crispy.
  1. Fill a reasonably deep plate with warm water and let the rice sheets soften in it. Letting it soften under the tap will fail! The jet causes the sheets to tear.

Place the soft rice sheet on a flat plate and fill it with the strips of vegetables, coriander, tempeh, fried onions and mango and spoon over a spoonful of peanut sauce. Sprinkle with sesame seeds or even more fried onions if desired.

  1. Roll up the rice sheets tightly and dip the spring roll an extra time in the peanut sauce for an extra taste.
  1. Repeat step 6 until you are full and enjoy every bite!
Previous Article Next Article