Vegan Spring Rolls

Ingredients

1. Spring Roll Skins (about 8–10)
2. 1 (14 oz) package of tempeh
3. 1 cup of frozen edamame
4. 3 tbsp sesame oil
5. 3 tbsp soy sauce (or liquid aminos)
6. 2–3 cups of shredded lettuce (can also use sliced lettuce leaves)
7. 2 cups of thin sliced cabbage (green or purple)
8. 4 green onions, chopped in short thirds
9. 1/2 cup of shredded carrots
10. 2 cups of bean sprouts
11. Peanut Dipping Sauce (store-bought or homemade)

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Directions

1. Heat frozen edamame according to the package instructions.
2. Cut tempeh in half, then into quarters or thinner strips for easier rolling.
3. In a frying pan, heat sesame oil and soy sauce on medium heat.
   Add tempeh and sauté until crispy and browned.
4. Soak spring roll wrappers in warm water (about 15–30 sec)
   until soft and pliable.
5. Lay wrappers on a wet paper towel (prevents sticking).
6. Begin layering veggies:
   • Lettuce, green onion, cabbage, carrots, bean sprouts, and edamame
   • Top with tempeh
7. Wrap spring rolls:
   • Fold sides in, then roll tightly from the bottom up like a burrito.
8. Serve with peanut dipping sauce and enjoy immediately!

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Fresh and protein-packed. Great as an appetizer or side dish with any Asian-inspired meal!