Tempeh Vegetable Summer Rolls

Like tofu, tempeh is extremely versatile, taking on the flavour of whatever it is cooked with. There are different types of tempeh, including those made from quinoa and kasha. Any type can be used in this recipe.  This recipe tastes great with other fresh ingredients, such as sliced mango, steamed shrimp and basil leaves – so be creative.

Tempeh Vegetable Summer Rolls


Quantity Ingredients
Summer Rolls:
1 block (8.5 oz/240 g) tempeh
1/2 pkg (8 oz/250 g) vermicelli noodles
1 tsp (5 ml) canola oil
2 cloves garlic, crushed
1 tbsp (15 ml) minced ginger root
1 tbsp (15 ml) sodium-reduced soy sauce
2 cups (500 ml) baby spinach leaves
1 cup (250 ml) shredded carrot
1 cup (250 ml) chopped cilantro
1 ½ cups (375 ml) thinly sliced red pepper strips
½ cup (125 ml) coarsely chopped mint leaves
12 pieces (9 inch/23 cm each) rice paper
Hoisin Dipping Sauce:
½ cup (125 ml) hoisin sauce
2 tbsp (25 ml) sweet chili sauce


Cut tempeh into 1/4 inch (5 mm) thick strips; set aside.

Fill a large saucepan with water and bring to a boil. When water begins to boil, remove from heat. Soak noodles in the water for 2 to 3 minutes, until noodles become soft; drain immediately and run under cold water.

Meanwhile, heat oil in a skillet over medium heat. Add garlic and gingerroot; sauté for 1 minute. Add tempeh and soy sauce; cook until tempeh is slightly crispy. Remove from heat and set aside.

Fill a large mixing bowl with lukewarm water. Add one piece of rice paper and gently move it around with your fingers until the paper is soft and flexible (about 30 seconds); immediately remove from water, gently shaking off any excess moisture. Lay the rice paper on a plate.

In the middle of the rice paper, arrange a small handful (about 1/4 cup/50 ml) of noodles, and a sixth of the remaining ingredients, including tempeh, spinach, shredded carrots, cilantro, red peppers strips and mint leaves. Gently fold the bottom of the rice paper over the filling.  Holding it firmly in place, fold both sides of the wrapper towards the middle. Then pressing firmly down to hold the folds in place, roll the entire pile up to close the top. Seal any loose seams with a dab of water.

Place finished rolls on a clean plate; cover with a damp, clean tea towel or damp paper towels. Repeat process with remaining ingredients.

In a small bowl, combine hoisin sauce and sweet chili sauce.

Serve immediately.

Serves 6.

Nutrition per 2 rolls: 275 cal, 10 g pro, 5 g total fat (1 g saturated fat), 48 g carb, 5 g fibre, 1 mg chol, 393 mg sodium

Nutrition per 2 rolls with 1 ½ tbsp hoisin dipping sauce: 325 cal, 11 g pro, 6 g fat (1 g saturated fat), 58 g carb, 6 g fibre, 2 mg chol, 757 mg sodium 

Source: Leslie Beck's Healthy Kitchen