Tempeh Spring Rolls with Hoisin Peanut Sauce

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These Tempeh Spring Rolls with Hoisin Peanut Sauce are bright, fresh and packed with lightlife smoky bacon tempeh and crunchy vegetable protein. They are inspired by Vietnamese spring rolls and paired with a savory, sweet and rich hoisin peanut sauce.

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Smoky Bacon Tempeh

Tempeh is made from fermented soybeans, making it an excellent source of plant-based protein and fiber. The LightLife Smokey Bacon Tempeh used for this recipe is well seasoned and ready to cook straight out of the package.

Each pack contains thin strips of tempeh that you can easily pan-fry for breakfast, lunch or dinner. Tempeh is very versatile and is a great nutrient-dense and protein-rich addition to your daily diet.

A serving of LightLife Smokey Bacon contains 12 grams of protein and 5 grams of fiber. You can check here to find out Lightlife Products near you!

Fresh Spring Rolls

I used these smoky bacon tempeh strips to fill my fresh spring rolls with lots of crunchy vegetables and herbs, all rolled in rice paper.

I love making spring rolls because they’re easy to make and a great way to pack in those veggies and protein.

The sauce that accompanies these spring rolls is a hoisin peanut sauce that is rich, savory and sweet that really livens up each bite.

Here’s what you’ll need to make these spring rolls

• 1 pack Lightlife Smokey Bacon Tempeh (170g)
• Neutral oil
• 8 sheets of rice paper
• the water
• Sliced ​​fresh carrots
• Chopped bell peppers
• Thinly sliced ​​cucumber
• Lettuce 8 pieces
• Fresh cilantro, basil, and/or mint leaves
• Shredded purple or regular cabbage

Hoisin Peanut Sauce

The sauce can be easily customized depending on your preferred flavor and consistency.

What you will need:

• 2 tablespoons peanut butter
• 2 tablespoons hoisin sauce (see note)
• 2-3 tsp sugar or other sweetener, adjust to taste (see notes)
• 1 teaspoon Sriracha
• 2 teaspoons sesame oil
• Add 1/2 to 1 tablespoon warm water, more or less depending on desired consistency
• 1 teaspoon minced garlic
• 1 teaspoon rice vinegar or lemon juice
• Sprinkle sesame seeds
• Mix everything until the sugar dissolves. Feel free to adjust the sauce to your desired taste.

Making Fresh Spring Rolls

Tempeh is ready

1. Cut the tempeh strips in half horizontally. Stem the 8 halves together and then slice vertically to make 16 thin strips. Repeat for the other stack.
2. Heat a large non-stick pan or wok over medium heat. Add some oil to coat the surface.
3. Over medium-high heat, fry the tempeh strips for 2-3 minutes on each side or until golden brown. Remove from pan and set aside.

Prepare the hoisin peanut sauce

1. In a bowl, mix everything until the sugar dissolves. Feel free to adjust the sauce to your desired taste. Blend until smooth. To serve, sprinkle the sauce over the top with sesame seeds.

Wrap the spring rolls

1. Prepare a plate with shallow water. I use room temperature water.
2. Soak dry rice paper in water. Don’t dip too long, just enough to soak both sides. Place the rice paper on a flat surface.
3. Put the lettuce. Add chopped carrots, cabbage and bell pepper. Add 4 thin strips of cooked smoky bacon tempeh. Add your favorite herbs. For the sliced ​​cucumbers, I like to add them to the top so that they are visible when the roll is folded.
4. While tucking the filling with your index finger, carefully wrap the roll from the bottom edge by folding the wrapper away from you. Fold to the sides and then roll away from you. Repeat this for the rest of the rolls.
5. To slice, use a sharp knife and wipe with a damp towel. Cut the rolls in half or thirds.

Serve and enjoy!

These spring rolls are best enjoyed freshly made.

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