Peanut Summer Rolls
These fresh, crispy and crunchy vegan tempeh summer rolls come together with minimal cooking and in under twenty minutes, making them the ideal summer dinner. They’re filled with a combination of tempeh, mango and cucumber which create layers of texture and flavour and are dipped in a creamy, rich and savoury peanut sauce which make these satisfying enough to keep you going for hours.
Whilst tempeh provides a lot of body and smokiness here, you could easily swap it for tofu if that’s what you have on hand. Give it the same treatment as the tempeh - frying it lightly for a couple of minutes on each side to develop a crispy texture - and then drizzle it with soy sauce and lime juice to replicate some of the flavours that the tempeh brings here. You’re also welcome to expand the list of fillings here. Sliced avocado, carrots and red pepper all taste delicious in these, as well as shaved red cabbage and fennel.
100g peanut butter
1 tbsp (15g) soy sauce
1 tbsp (15g) maple syrup
1 lime, juiced
¼ tsp ground cayenne pepper
1 tbsp neutral oil
¼ tsp salt
1 mango (around 150g)
½ cucumber (around 200g)
12 rice paper wrappers
Start by preparing the peanut sauce. In a small bowl combine the peanut butter, soy sauce, maple syrup, lime juice and cayenne. Stir the ingredients together until combined.
Next, add the water and whisk until smooth and creamy. Taste for seasoning, adding more soy sauce, maple syrup or lime juice to taste.
Next, prepare the rolls. Slice the block of tempeh into rectangular slices that are roughly 3x5cm.
Heat 1 tbsp of oil in a non-stick pan over medium heat. Add the slices of tempeh and let them cook, undisturbed, for 2-3 minutes on each side - until golden brown throughout. Remove them from the heat, sprinkle them with salt and transfer them onto a dish.
Next, prepare the vegetables. Finely slice the mango and cucumber into matchsticks.
Once everything is prepped, fill a large plate with warm water and make some space on a chopping board to roll.
To assemble the rolls, dip the first rice paper wrapper in the water for 4-5 seconds and transfer it onto the chopping board - the wrapper will continue to soften as you work, so you can remove it from the water while it’s still a little stiff.
Fill the wrapper with a few leaves of lettuce, a couple pieces of tempeh, mango, cucumber and coriander.
Fold the shorter edges of the wrapper over the filling. Next, carefully wrap the left side of the wrapper over the middle, and use your hands to tightly turn the roll around to seal it off completely. Repeat the process with the remaining wrappers.
Slice the summer rolls in half, or serve them whole along with the dipping sauce.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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