SUMMER ROLLS with TERIYAKI TEMPEH & KIMCHI
These rolls are the perfect spring (almost summer inspired) lunch to keep you feeling light and fresh with all of these delicious veggies. I put my own spin on these by adding in some kimchi as it gives it a great flavor! It is always good to add some fermented foods in your diet for a bit of fuel for your gut. I also reserve the juice to add even more flavor to the peanut sauce and that is seriously a game changer! I have been loving adding sea vegetables to any dish I can lately as they are such a great source of vitamins and minerals (especially iodine) that we may not be getting enough of in our diets. I also love the addition of tempeh to these rolls as it makes them much more filling and adds some more fermented goodness with protein too. This recipe is easily customizable to whatever you may have on hand, just make sure you have some music on or someone to talk to because wrapping these up may take you quite a bit.
SUMMER ROLLS RECIPE:
Time: 35min
Yield: 10-12 rolls
Ingredients:
for the rolls:
1 package of round rice paper wraps or "spring roll wrappers"
1 package of sushi nori, cut into rectangles about 1.5in x 3in
1 red bell pepper, julienned
1 large carrot, julienned
1 avocado, sliced
1 package of bean or broccoli sprouts
3 radishes, sliced into coins
1 cup of kimchi, chopped (reserve the juice)
for the tempeh:
1 package of tempeh, sliced
3 tbsp coconut aminos
2 tbsp maple syrup
1/4 cup teriyaki sauce
for the peanut sauce:
1/3 cup peanut butter
2 tbsp kimchi juice
2 tbsp coconut aminos
juice of 1 lime
Directions:
Start by prepping your tempeh by cutting into 1/8in thick slices and marinating in the coconut aminos and maple syrup for 20 minutes (preferably overnight). Then place on a skillet on medium heat and cook for about 6-7 minutes on each side or until golden brown & crispy. Remove from heat and toss with teriyaki sauce. Return to medium-low heat and cook for 3 minutes until sauce thickens. Remove from heat and let cool slightly.
To assemble the rolls make sure you have all of your veggies prepped and lined up. Line up a large bowl with warm water (big enough to submerge the rice wrap) and a large plate for assembly. Soak your wrap for 15-20 seconds and then lay on a flat surface. You can layer however you want but I prefer to make the first layer pretty with the tempeh or avocado, then add the nori, then go in with the rest of the veggies and kimchi. I recommend keeping your first few light so you don't overfill and pop the wrap.
To fold them I do it similar to how they roll up a burrito at chipotle. Fold the short sides in, then roll the top and bottom and it should stick together! Repeat this process until you are out of wraps or filling.
To make the peanut sauce combine all ingredients in a bowl and whisk till well combined.
Hope you enjoyed this light summer inspired recipe :)
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