Tempeh Summer Rolls with Coconut Dipping Sauce

October 15, 2018

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Photography by Olivia Hayo

Try these tempeh summer rolls for an easy no-cook summer meal

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Recipe by Fernanda Larson, Bastyr University California nutrition faculty. Soybeans have been consumed for centuries. The more recent introduction of GMO soy and its byproducts in the processed food industry gave soy a bad reputation. Going back to the way our ancestors consumed it—organic, whole, pure, fermented—is a sure way to add healthy, valuable plant protein to our diets. Half a cup of soybeans can provide 14 grams of plant protein. These rolls are healthy, adaptable, and make a wonderful light dinner, lunch, or appetizer. Fill them with your favorite vegetables and herbs and serve with this creative dipping sauce!

Ingredients

MARINADE

1/2 cup tamari sauce
2 limes, juiced
2 teaspoons freshly grated ginger
2 teaspoons toasted sesame oil
2 cloves garlic, mashed

SPRING ROLLS

1/2 pound tempeh, sliced lengthwise into 4 strips
4 large round brown rice paper wrappers
1 bell pepper, seeded and julienned
1 cucumber, seeded and julienned
4 scallions, trimmed
1/4 cup cilantro leaves

DIPPING SAUCE

Leftover marinade
1 cup coconut cream

Instructions

In a large bowl, whisk together marinade ingredients. Add tempeh strips and let sit at room temperature while you prepare the vegetables.
Fill a large, flat bowl with warm water, making sure the bowl is wide enough to fit the rice paper wrappers. Carefully dip a round wrapper into the water; remove and lay it out flat on a clean surface.
Layer a small amount of bell pepper, cucumber, scallion, and cilantro on the bottom third of the wrapper and top with one tempeh strip. Fold up the bottom third, fold in the sides, and roll up the rest to make a burrito shape. Repeat with remaining three wrappers.
Transfer the leftover tempeh marinade to a small bowl. Stir in coconut cream and mix well. Add salt to taste. Serve as a dipping sauce alongside rolls.