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  • Writer's pictureKit

Vegan Spring Rolls


  • Rice wrappers

  • Tempeh strips (with coconut aminos)*

  • Sliced carrots, bell peppers, cucumbers, cabbage

  • Fresh herbs like mint, basil or cilantro

  • Fresh greens like arugula, spinach, lettuce

  • Thai Peanut Sauce Dip 


  • Prepare all the vegetables, set aside

  • Sauté strips of tempeh with coconut aminos or soy sauce until brown

  • Soften rice wrapper in water (as instructed on package)

  • Assemble vegetables, tempeh and herbs on wrapper, do not overstuff

  • Fold spring roll like a burrito (also as instructed on package)

Enjoy with the Thai dipping sauce right away!

Note: You can substitute tempeh with tofu! If you eat meat, you can put shrimp, crab meat or chicken in the rolls!

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