These tahini tempeh summer rolls are gluten-free, quick to prepare, and bursting with so much summer goodness.
Rice wrappers can be found in Asian markets or in the Asian section of many large supermarkets. I bought mine at Hannaford’s. If you can’t find them, though, then you can just eat the tahini tempeh vegetable filling on it’s own, or serve it over salad, leftover rice, quinoa, another cooked whole grain or noodles…hopefully you’re getting the point that this is a very flexible recipe!
You can also substitute your favorite seasonal ingredients for the ones I’ve listed. You also don’t have to use tempeh. As far as soy foods go, I suggest tempeh over tofu because it is fermented. If you eat animal foods, though, you could add some cooked wild shrimp or salmon (Vital Choice carries the best), or some shredded cooked organic grass-fed chicken or beef.
If you don’t have or don’t like tahini (sesame paste/sesame butter), you can substitute organic peanut butter.
Tahini Tempeh Summer Rolls
rice wrappers (available in Asian markets or in the Asian section of many supermarkets)
1 package tempeh
1-2 Tb. coconut oil
1 Tb. wheat-free tamari or nama shoyu (unpasteurized soy sauce)
1 Tb. rice vinegar
1 tsp. minced ginger
1 tsp. minced garlic
1 pinch red pepper flakes or a tsp. or so of Sambal Oelek (Asian chili garlic paste)
a variety of vegetables- see possibilities below
First, soak one of your rice wrappers. Do this is a shallow pan of hot water until it is softened (it will take less than a minute), and then dry it on a towel. If you can spread a big towel out for the wrappers to dry on, then go ahead and soak as many as you are going to use (or do them one at a time; ie. soak and then fill each one before starting the next).
Next, slice or crumble up the tempeh into a bowl. Heat coconut oil in a cast iron or other heavy skillet over medium heat. Add the tamari and rice vinegar, and then the tempeh, ginger, garlic and red pepper or Sambal Oelek. Saute for 5-7 minutes, stirring frequently (add additional coconut oil or a few tablespoons of water if the tempeh sticks during cooking), until the tempeh is brown on all sides and cooked through. Remove from heat and set aside.
Next, mix up your bowl of possible fillings- choose all or just some of these- you’ll want about 4 cups of filling to make 4-6 rolls, make less if only making a few rolls, more if making a bunch:
soaked bean thread noodles, chopped
shredded lettuce or cabbage
minced herbs such as basil, cilantro, mint, and/or shiso
finely chopped beet
finely chopped daikon or other radish
sprouts (any type; I love pea sprouts and sunflower sprouts best)
Next make your tahini sauce:
2 Tb. tahini
2 Tb. water
1 garlic clove, minced
1 Tb. rice vinegar (or substitute lime juice)
1 Tb. minced fresh ginger
1 Tb. wheat-free tamari, nama shoyu (you could also use Thai fish sauce)
1 tsp. agave syrup, raw honey, or organic brown sugar- optional
1 tsp. (or more to taste) Sambal Oelek or pinch of red chili flakes
You can mix the tahini sauce right in with the vegetables if you like, or you can reserve the sauce and use it for dipping (or you can do both)- your choice.
To compile the rolls, lay out some of your tempeh in the center, top with the vegetables, then bring the sides in…
Then simply roll up like a burrito -the rice wrappers are sticky so you don’t really have to worry about doing it wrong- it will all stay together pretty much no matter what.
Slice in half for serving so they are easier to eat and so everyone can see how pretty they are! Serve with leftover tahini sauce, if desired.