For me, Maria, this dish brings me back to my childhood. My mom would make this for me all the time when I was younger. Now that I am older and more health-conscious, I need to replace certain things, like condiments that are organic, gluten-free, non-GMO, NO-MSG and also needing to find ways to veganize certain dishes.
I like using tempeh as the main ingredient in this dish. Tempeh is less processed than tofu, contains more protein, fiber, and also loaded with gut-friendly probiotics.
- 1 block of tempeh
- 1/4 cup Tamari (a gluten-free version of soy sauce)
- 2 tablespoons sesame oil
- 1 tablespoon sriracha sauce
- 1 tablespoon good quality oil
- 1 large carrot, shredded
- 1 cucumber, sliced thin
- Bean sprouts
- Baby watercress
- Spring roll wrappers
Add the tamari, sesame oil and sriracha into a deep bowl. Place tempeh into the marinade and soak for 10-15 minutes on each side.
On medium heat, add a small amount of oil in a pan. Place tempeh in the pan and lightly fry for about 5 minutes each side.
Place on cutting board. Let it cool slightly then thinly slice tempeh.
Now it is time to WRAP!!!
I prefer using two rice paper so that they won't easily tear. Quickly wet wrapper in water. Be careful not to over soak the rice paper. Layer the wrappers over one another on a hard surface. Add three tempeh slices, your vegetables, and top with the avocado. Carefully fold uncovered sides inward, then from the bottom up, tightly roll the filling. Roll and use your hands to tuck the filling in as you go. Remember, you want a very tight roll. Like a burrito.
1/2 cup smooth almond butter or peanut butter
1 1/2 Tbsp tamari (gluten-free) or soy sauce
2-3 Tbsp agave / brown sugar / maple syrup
1/2 lime juice (fresh)
1/2-1 tsp chili garlic sauce
hot water to thin to desired consistency
Cut rolls in half and serve.