Marinated Japanese Tempeh and Nectarine Banh Trang (spring rolls) with Crisp Colorful Vegetables and Black and White Sesame Seeds


4 Round Rice Paper Wraps
1 8oz block of organic Tempeh (12 slices)
1 ripe Nectarine thin sliced
1/2 Seedless cucumber thin sliced
1/2 orange pepper thin sliced
1/2 yellow pepper thin sliced
2 scallions thin sliced white and green
2 fresh figs thin sliced
1 small bunch of chopped Bok choy

Ingredients for marinade:
1/4 cup low sodium soy sauce
2 tbsp toasted sesame oil
2 cloves minced garlic
2 tsp minced ginger
3/4 tbsp light brown sugar
pinch red pepper flakes…whisk all in a medium sized bowl and pour over tempeh, cover and refrigerate and allow to sit 3-12 hours

Dipping sauces..(Avocado Lime)
1 avocado
1/4 cup cilantro chopped
juice and zest of 1 lime
3/8 cup plain vegan yogurt
1/8 tsp cumin
1/8 tsp red pepper flakes
approx 1/8 cup of water to thin
1/4 tsp kosher salt..combine all ingredients in a food processor and slowly add water until desired consistency..

(Ginger Peanut Dipping Sauce)..get recipe at .. see Marinated Grilled Tofu Kebabs recipe!


Sautee Tempeh approx 3 minutes per side and allow to cool…Run Rice paper under hot (not boiling) water to soften..shake off excess water and place on a plastic board..genetiusly sprinkle rice paper with black and white sesame seeds then add 3 pieces of tempeh in the center of the paper..slowly add remaining ingredients keeping it closet to center and not overfilling..gently pull rice paper and tuck ..pinch sides in and roll to complete..slice on an angle and serve immediately with dipping sauces..Enjoy!

Tips..Do not over-stuff..substitute peaches and any other crisp vegetables which are in season..


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