for the tempeh ::
- 1 8oz block of tempeh, sliced into strips
- 4 tbsp of soy sauce
- 3 tbsp of sriracha
- 1/2 tbsp of honey
- 1 tbsp of sesame oil
to assemble ::
- rice paper spring roll wrappers
- rice noodles, prepped by package directions
- vegetables of choice - lettuce, sliced cucumbers, avocado, mango, cabbage, carrots, etc.
- To prepare the tempeh, I like to quick steam it first. I fill a stove top pot with a couple inches of water and place a steaming basket in the pot. Bring the water up to a simmer and place the tempeh into the basket and cover the pot, steaming for about 10 minutes. Turn off the heat and remove tempeh. Set aside while you assemble the sauce.
- In a medium mixing bowl, add the soy sauce, sriracha, honey, and sesame oil. Stir to combine and adjust flavor as desired if you prefer something sweeter or spicier.
- Once the tempeh has cooled, place all of the tempeh pieces into the bowl of sauce and gently toss until all of the tempeh has been coated. Cover the bowl and let marinate for a few hours. This step isn't necessary, though it will make a difference in adding more flavor to your tempeh.
- Preheat your oven to 375 degrees F. On a lined sheet tray, line the tempeh into one layer. Bake for about 5 - 8 minutes in the oven on the first side, flip, then bake for another 5 minutes. Remove from oven and set aside.
- To assemble spring rolls, follow package instructions on the rice paper to soak. Fill with desired ingredients and follow the burrito method to fold.
- Serve spring rolls with your favorite dipping sauce, enjoy!