If you’re like me, you’re ready for Spring and some warmer weather. And when the weather turns warm, I always find myself craving foods with lots of herbs and bright, summery flavors. Enter: Homemade Spring Rolls!
Don’t be intimidated! From start to finish, we were able to make these in under an hour, and we frankly had no idea what we were doing. You’ll really get the hang of filling and wrapping them after only 1-2 rolls, then it’s just a matter of churning them out.
These Spring Rolls are a great starting point, but you could easily play around with the filling to create your own versions. I can definitely see these becoming a weeknight staple in our house!
Homemade Spring Rolls
Servings: About 8 rolls
- 1 package of spring roll wrappers (8-10 wrappers)
- Quick Ginger Tempeh (see recipe below)
- 1 cup basil, roughly chopped
- 1 cup cilantro, roughly chopped
- 3/4 cup green onions, thinly sliced
- 1 package (4 oz) clover or alfalfa sprouts
- Peanuts, chopped (optional)
- Peanut Sauce, for serving (see recipe below)
- Prepare the Quick Ginger Tempeh (recipe below) and let cool
- When ready to assemble, prepare the spring roll wrappers one at a time, as indicated on the package (we soaked ours in warm water for 10-15 seconds, until pliable)
- Lay the spring roll wrapper on a clean counter or cutting board, and place a small amount of tempeh, basil, cilantro, onion, sprouts, and peanuts in the center (you can adjust the ratio of ingredients to suit your taste)
- Follow the instructions on the spring roll wrapper package to roll them into neat little packages. We folded one side over the filling, then folded over the top and bottom, then rolled it tightly over the rest of the wrapper
- Continue until you’ve used all of your fillings and/or wrappers
- Serve with Peanut Sauce (see recipe below) or your favorite Asian sauce
Note: We noticed that using too much tempeh overpowered the flavor of the herbs. Play around with your fillings to see how much of each ingredient you prefer.
Quick Ginger Tempeh
- 1 package of 3-grain or plain tempeh
- 2 TBL extra virgin olive oil
- 2 TBL soy sauce
- 1/4 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1 tsp ginger paste or fresh grated ginger
Break the tempeh up into bite-size pieces with your hands. Combine the marinade ingredients in a bowl, and gently stir in the tempeh until it’s fully coated. Let rest for 10-20 minutes, stirring occasionally.
Heat a cast iron skillet over medium heat. (You can use any skillet you have around, but I like the golden crust that the cast iron creates.) Once hot, add a few tablespoons of olive oil. Add the tempeh and saute, stirring occasionally, until it’s deep golden brown on the outside.
- 1/2 cup smooth peanut butter
- 1/3 cup water
- 2 TBL ginger paste or fresh grated ginger
- 1/4 tsp garlic powder
- 1/4 cup soy sauce
- 2 TBL chili garlic paste
- 1 TBL maple syrup
- 1 tsp apple cider vinegar
Combine ingredients in a bowl and whisk until smooth. Add more water to thin, if desired. Makes about 1 cup of sauce.