Monday Munchies: Thai Spring Rolls & Spicy Peanut Sauce

Happy Monday Mint-Maggers! It’s munching time again, and this week we have a delicious (and healthy!) spring roll recipe. Serve it with the spicy peanut sauce but you can go for an alternative if you’re wanting to be extra good!


1 8oz. package tempeh, sliced into 8 long strips
2 garlic cloves, minced
2 tbsp. sesame oil, divided
1 drop chili oil (optional)
1/4 tsp. sriracha
2 oz. vermicelli rice noodles
1/2 cucumber, sliced into long thin strips
1 cup romaine lettuce
1/2 cup fresh basil
1 large carrot (or 4 baby carrots), sliced into long thin strips
1/2 red bell pepper, sliced into long thin strips
1 tsp. rice vinegar
8 rice papers

Spicy Peanut Sauce:

2 tbsp. natural peanut butter
2 tbsp. coconut milk
1 tbsp. sesame oil
1 tbsp. soy sauce
1/4 tsp. chili flakes
1 drop of chili oil


1. In a 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 in the refrigerator for 30 minutes. In the meantime wash and slice the vegetables and drizzle with rice vinegar.

2. Bring a pot of water to a boil and add vermicelli noodles. Remove from heat and soak for 8 minutes. Strain and set aside.

3. 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 3 minutes without moving. Turn and cook the other side for another 3 minutes without disturbing. Remove from heat.

4. Fill a shallow bowl with lukewarm water. Place one rice paper in the bowl and soak for 30 – 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

5. Add a few strips of carrots (I used purple heirloom carrots, but any carrot will work fine). Top with a few strips of cucumber.

6.Add a few strips of red bell pepper. Top the vegetables with one piece of cooked tempeh.


7. 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. I found moving slowly helped the rolling process.

8. 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. It may take a few tries but you should get the hang of it after the second one.


9. Repeat steps four through eight until you have eight spring rolls. Refrigerate until cold.

10. In a small bowl combine peanut butter, coconut milk, sesame oil, soy sauce, chili oil and chili flakes. Whisk until smooth and fully combined. Store in the refrigerator until ready to serve.

11. Serve spring rolls cold with spicy peanut sauce.


Credit // Munchin With Munchkin

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