My first attempt at making spring rolls was a scrumptious success! I bought the spring roll wrappers at a salvage grocery store for $0.50 several months ago, but they have been hiding in my cabinets ever since. This was also my first time to try tempeh, but it is great! I like it much better than tofu. I made a slaw with Annie's Sesame Ginger Vinaigrette, which I stuffed in my spring rolls and put atop my side salad. I also made a spicy Thai curry dip to top it off.
Half of a package of tempeh made 6 spring rolls for me, and I was so full I could not finish my salad. Luckily, I have a husband for that. ;)
- Spring roll wrappers
- Soy Sauce
- Garlic paste
- Shredded cabbage
- Green onions
- Sesame seeds
- Thai red curry paste
- Annie's Sesame Ginger Vinaigrette
- Ginger paste
- Salad greens of your choice ( I had kale, romaine, and red leaf)
- Fill a large bowl or dish with a few inches of water, room temperature.
- Chop carrots, cucumbers, and green onions into thin strips.
- Mix Annie's Sesame Ginger Vinaigrette with coleslaw mix or shredded cabbage and sesame seeds. How much dressing you use depends on how soaked you like your slaw.
- Mix 1/4 cup of tahini with 1 tablespoon of Thai red curry paste, 1 teaspoon of garlic paste, and 1 teaspoon of ginger paste for dipping. Depending on your tahini, you may have to thin this with water. Salt to taste.
- Slice tempeh in thin strips, sautee with soy sauce, garlic, and ginger paste in a skillet.
- Assemble your spring rolls. Follow the directions on your package of spring rolls. I put slaw, carrots, cucumbers, green onions, and two or three tempeh strips in each spring roll.
- Assemble your salad. I put the slaw on top of my greens and added blueberries, carrots, cucumbers, and green onions. You may like to add more dressing. I didn't need to.