These Vegan Maple Tempeh Spring Rolls are easy to make and require minimal ingredients. They are light and refreshing and make the perfect appetizer or lunch to have.
I remember as a little kid, stepping on my stool, watching my mom make spring rolls. She will carefully run water over the spring roll wrappers, place it gently on a mat on top of a table and add the fillings. Oftentimes, we make it plain with some vermicelli noodles and dip it in soy sauce. Other times, my mom would add shrimps (when I was not vegan yet), lettuce and some basil leaf to make them even tastier. I can eat a whole plate every time. It is a simple recipe, but so filling and refreshing to have.
To make it vegan, I used tempeh and a little more veggies like red and yellow peppers and carrots. You can feel free to substitute any vegetables you want. I made a Lemon Tahini Sauce to go with it and you will not regret the combination.
Here is what you will need to make these Vegan Maple Tempeh Spring Rolls:
-spring roll wrappers
-tamari soy sauce
-red and yellow peppers
Let’s make these Vegan Maple Tempeh Spring Rolls!