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  • Writer's pictureAbigail Colombo

Tempeh Spring Rolls

I like making things that don’t take very long. If it takes longer than 20 minutes start to finish it better be Thanksgiving, or I don’t want anything to do with it. I’m a speedy cook in general, which I’d like to give credit to my training, but in reality when I’m hungry I mean business and want it NOW.

Springies (or spring rolls for those of you who speak normally), are my all time fave dish that never get old with the amount of ways you can change up the filling. With this batch you could hear me moaning from the other room so I deem that recipe worthy.

The only thing you have to cook here is the tempeh, which technically you don’t even have to do that, but it really enhances the nutty flavor. Leave as many ingredients as possible raw in spring rolls because it makes them taste that much more fresh!

Tempeh Spring Rolls

  1. Servings: as much as you want

  2. Time: 20 minutes

  3. Difficulty: Easy

  4. Print


  1. Rice Paper

  2. Tempeh, broken into inch size pieces, or julienned

  3. English Cucumber, julienned

  4. Red Onion, sliced thin (skip this if you don’t like raw onion I know some people have strong opinions on this)

  5. Shredded Carrots

  6. Mushrooms (I had to use white button because that’s all they had at TJ’s but any other kind would have been better, who likes raw white mushrooms? not me.)

  7. Avocado, sliced thin

  8. Spring Mix

  9. Unsweetened Coconut Flakes

  10. Toasted Sesame Seeds

  11. Mint leaves

  12. Cilantro

  13. Coconut Aminos

  14. Chili Garlic Sauce


1. First get all your fillings cut and ready before you start soaking the rice paper, this way it’s like an assembly line and you can knock them out quick. I didn’t put amounts of each thing but you want essentially equal parts of everything (except the herbs, coconut, sesame seeds) so you don’t have a bunch of any one thing leftover.

2.Saute the tempeh pieces in coconut oil and medium high eat for 2 minutes. Lower the heat and add in about a tablespoon of coconut aminos (tastes like soy sauce but without the soy), and a teaspoon of chili garlic sauce. You can use sriracha instead, but chili garlic sauce should be in your fridge anyway so just go buy some.

3. Saute for another minute and they should be good to go, a little browned and crispy.

4.I use an electric kettle at hot but not boiling water and a plate to soak the rice paper in (see below). It takes 30 seconds, let the water drip off and put on a cutting board. Put another one in the water as you start filling your first one so the next one…you get it.

5.Add small but equal portions of all the ingredients in the center of the paper and roll like a burrito.

A little spicy, and a little sweet- these had it going on.


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