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Summer Salad Rolls

Delicious summer salad rolls. Salty and sweet do a perfect little dance here with fresh mango and soy marinated tempeh, accompanied by basil, cilantro, and red cabbage for a little crunch.
Servings 8 salad rolls

Ingredients

For the spring rolls:

  • 8 rice paper wrappers
  • 1/4 c basil
  • 1/4 c cilantro
  • 1/2 head of small red cabbage thinly sliced into shreds
  • 1 mango cut into matchsticks (peeled)
  • 8 oz tempeh
  • 3 Tbs soy sauce
  • 1 Tbs peanut oil or other oil for frying

For the peanut butter sauce:

  • 1/4 c creamy peanut butter
  • 1 tsp chili garlic sauce salam olek, or use Sriracha
  • 1/2 tsp sesame oil
  • 1 tsp soy sauce
  • 1/2 lime
  • 3 Tbs water

Instructions

  • Marinate tempeh in soy sauce for ten minutes. Meanwhile, prep your veggies and fruit.
  • Heat oil in a skillet. Fry tempeh slab for 3 minutes on each side, until browned. Remove from pan and let it cool on a paper towel for 5 minutes. Cut into 1/2 inch thin strips.
  • While tempeh cools, make your peanut sauce. Whisk all ingredients together until smooth. If it’s too thick, add more water until it reaches your desired consistency.
  • Fill a shallow bowl, large enough to fit rice wrappers, with warm water. Make sure all your veggies, tempeh, and mango cut and ready to wrap. Clean off your cutting board to wrap the spring rolls.
  • Dip one rice paper at a time in the water for 10 seconds, it should be pliable but not too soft yet. Shake off excess water, then place on cutting board and to the middle add tempeh, mango, basil, cilantro, and red cabbage. Fold both ends in, then wrap the side closest to you over like a burrito. Repeat until all fillings are used.
  • Serve with peanut butter sauce and enjoy!