Coconut Lime Tempeh Summer Rolls With Peanut Dipping Sauce

July 10, 2018
Summer rolls were one of the first recipes I made when I moved to the East Coast five years ago. I was starting my first job out of college and wanted to pack something light, fresh, and portable. A lot of things have changed since then, but my love for summer rolls is as strong as ever. This recipe is especially flavorful, thanks to a tropical trio of coconut, lime, and peanut flavors. For some crunch, I added cucumbers and carrots, but feel free to use whatever you have on hand; bell pepper and zucchini would be delicious, too! If you're like me, you can pack up these rolls and dipping sauce for lunch on the go, but they would also make a delicious light lunch or dinner party appetizer.
Coconut Lime Tempeh Summer Rolls With Peanut Dipping Sauce

Coconut Lime Tempeh Summer Rolls With Peanut Dipping Sauce

Recipe Type: Appetizers
utensils YIELDS 10 rolls
clock PREP TIME
clock COOK TIME
clock TOTAL TIME
herb graphic for recipe card
  • 10 6-inch rice paper wrappers
  • 8 ounces tempeh, cut into 1/4-inch strips
  • 1/2 cup low-fat coconut milk
  • Juice of 1 lime
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon agave or maple syrup
  • 1/4 teaspoon toasted sesame oil
  • 2 cloves garlic, grated or finely minced
  • 1/2 small cucumber, cut into thin slices
  • 2 carrots, cut into thin slices
  • 1/3 cup cilantro, chopped
  • 1/4 cup sprouts or microgreens
  • 1/4 cup smooth peanut butter
  • 2 tablespoons water
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon agave or maple syrup
  • 1/4 teaspoon toasted sesame oil
tomato
        graphic for recipe card

Directions

1. In a large glass container, whisk together coconut milk, lime juice, tamari, rice vinegar, agave, sesame oil, and garlic. Add tempeh strips and toss to coat in coconut marinade. Refrigerate for 3-4 hours. 2. When ready to assemble rolls, fill a shallow bowl with warm water. Take one rice paper sheet and submerge in water for 20-25 seconds, or until you can feel the sheet just beginning to soften. Transfer to a dry plate. 3. Assemble tempeh strips, cucumber, carrots, cilantro, and sprouts near the edge of rice paper closest to you. Be careful not to overstuff! 4. Gently fold both sides of the rice paper towards each other, then lift the edge of rice paper closest to you and begin to roll like a burrito. Repeat for remaining summer rolls. 5. To make the dipping sauce, whisk together peanut butter, water, tamari, rice vinegar, agave, and toasted sesame oil. Serve immediately.

Also by Molly: Vegan Matcha Sugar Cookies

Related: Avocado Mango Sushi Rolls With Sweet Chili Sauce

Vegetable Rolls With Thai Peanut Sauce

Get more like thisSubscribe to our daily inspirational newsletter for exclusive content!

__

Photos: Molly Lansdowne


More Stories

Avatar
Contributing Editor Molly Lansdowne lives in Boston, Massachusetts. In her free time, she enjoys writing, practicing yoga, and traveling around New England. Follow Molly on Pinterest @bostonvegan and Instagram @molly_lansdowne.

JOIN THE CONVERSATION

always stay inspired!