Give your oven a break this summer with these Thai spring rolls. Refreshing and delicious, they're sure to be a hit with the whole family.
In a small bowl, combine minced garlic, one tablespoon of sesame oil, chili oil and sriracha. Stir to combine. Coat the tempeh strips with the sauce and marinate it in the refrigerator for 30 minutes. In the meantime, wash and slice the vegetables and drizzle with rice vinegar.
Bring a pot of water to a boil and add vermicelli noodles. Remove from heat and soak for eight minutes. Strain and set aside.
When the tempeh is finished marinating, heat remaining tablespoon of sesame oil in a large skillet over medium heat. Add tempeh strips and cook for three minutes without moving. Turn and cook the other side for another three minutes without disturbing. Remove from heat.
Fill a shallow bowl with lukewarm water. Place one rice paper in the bowl and soak for 30 to 60 seconds. Carefully transfer the rice paper to a cutting board or large plate.
Top the rice paper with a few pieces of lettuce and basil.
Add a few strips of carrots (purple heirloom carrots are used in the image, but any carrot will work fine).
Top with a few strips of cucumber.
Add a few strips of red bell pepper.
Top the vegetables with one piece of cooked tempeh.
Top the tempeh with some cooked vermicelli rice noodles.
Carefully lift the sides of the rice paper and fold it over the ends. Rice paper is very delicate and may stick to your plate. Moving slowly will help with the rolling process.
Lift the top of the rice paper and roll it over the filling, tucking in the sides as you go. Roll as tightly as possible without ripping the paper.
Repeat steps four through 12 until you have eight spring rolls. Refrigerate until cold.
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