Jacob and I spent most of last weekend working - Jacob at the bike shop, myself at a fundraising event for my 9-5 work, and both of us at a catering gig Saturday evening. We got all set up for the catering event and had a little time to spare, so I took a few pictures of the venue. I just couldn't resist. It was a cute little wedding, and the weather could not have been better.
We did get a chance to do some non-work things, like go for a bike ride (on all of my favorite High Country roads!), play with Madi the Dog, and make spring rolls! Let me just start by saying this; I LOVE spring rolls. They are so light, crisp, and flavorful. Let me also say that these guys are not necessarily hard to make, but they do take a little time and preparation. I promise you though, they are worth it.
First, I made the peanut dipping sauce for the spring rolls. I picked up freshly ground peanut butter from the local health food store, then added ginger, honey, soy sauce, sesame oil, and sesame seeds. Then, I mixed in some water to get the sauce to a good "dipping" consistency.
Next up was marinating and cooking the tempeh. Soy sauce, sesame oil, garlic, and olive oil were used for seasoning.
I poured the marinade over the tempeh, let it sit for 20 minutes, then baked it.
Finished tempeh, ready for spring rolls!
Next up, cellophane noodles. These guys were a breeze - just soak in hot water for a few minutes, cut into small pieces, then boil for 2-3 minutes.
Finally, the veggies. Sautéed green and red cabbage (a little soy sauce and sesame oil for flavor).
And, the "crispy" veggies. I used clover sprouts (bean sprouts would be great but I didn't have any on hand), raw carrot matchsticks, raw cucumber matchsticks, and lime wedges for garnish.
OK, enough of all that fluff, let's get to the real deal. The spring roll making. Spring roll wrappers have directions on the package as far as how to properly use them, so I followed the directions. One dish of hot water, and one damp tea towel were necessary.
Step #1: Let the rice wrapper soak for 15-20 seconds or until pliable.
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Once the wrapper is pliable, take it out of the water.  |
Place the spring roll wrapper on the damp tea towel.
Fill with veggies, tempeh, and noodles (be sure not to fill them with too much or you'll have a hard time wrapping them up).
Roll away from yourself, pull the sides in, and finish up!
Serve with peanut dipping sauce. Yum.
Tempeh and Veggie Spring Roll Recipe:
Makes 10 spring rolls
- 1 package spring roll wrappers
- 1 package tempeh
- 3 cups chopped red/green cabbage (you could use a coleslaw pre-chopped mix for this)
- 1 cup cooked cellophane noodles (cooked according to package directions)
- 3 carrots peeled and cut into thin matchsticks
- 1/2 cucumber cut into thin matchsticks
- 1 cup sprouts (bean, clover, or alfalfa)
- 1 lime cut into wedges
- 3 tbsp sesame oil, divided
- 4 tbsp soy sauce, divided
- 4 tbsp olive oil, divided
- 1/4 tsp ginger (I use the pre-grated kind that comes in a small jar)
Directions:
- Make the tempeh marinade by combining 1.5 tbsp sesame oil, 2 tbsp soy sauce, 2 tbsp olive oil, and 1/4 tsp ginger together in a small bowl.
- Pout marinade over tempeh that has been cut into finger-size pieces. Let the tempeh set for 20 minutes.
- While the tempeh is marinating, cook the cabbage. Saute' cabbage in a wok (or large skillet) using remaining soy sauce, sesame oil, and olive oil. Set aside.
- Preheat the over to 350 and place the tempeh in the over for 20 minutes or until the edges are browned. Let the tempeh "fingers" cool.
- Follow package directions for cooking the cellophane noodles, set aside once cooked.
- Prep the cucumber, carrot, sprouts, and lime, and set out the dish of hot water and the damp tea towel.
- Once all your ingredients are prepped and ready, start making your spring rolls!
- Soak the spring roll wrappers, one at a time, for just 15-20 seconds or until pliable.
- Place the pliable wrapper on the team towel, and put tempeh, noodles, and veggies in the center of the wrapper.
- Roll up the spring roll starting with the edge closest to you. Fold in the sides, then finish rolling away from you until you have a little bundle of deliciousness!
- Serve with peanut sauce (recipe below)
Peanut Dipping Sauce Recipe:
Makes enough to go with 10 (ish) spring rolls
- 2 heaping tablespoons freshly ground (or natural) peanut butter
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp honey
- 1 tsp sesame seeds
- 1/4 tsp grated ginger
- 2-3 tbsp water
Directions:
- Mix all ingredients except water in a small bowl.
- Add water 1 tsp at a time, mixing between additions, until the sauce is at your preferred "dipping" consistency.
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