Vegan Spring Rolls

Vegan Spring Rolls

One of my favorite vegan spring roll recipes is this version with spicy tempeh and pea and avocado dip. I just can’t get enough of it whatever the season. It is super easy to make, yet so delicious, creamy and filling. Here is the recipe:

Ingredients for 2 people

  • 10 rice papers
  • 250g basmati rice
  • 1 yellow bell pepper, sliced
  • 2 hands of spinach
  • 2 tomatoes, sliced
  • 1 small cucumber, sliced
  • 300g tempeh, sliced
  • 3 tbsp soybean oil
  • 1 tsp paprika powder
  • ½ tsp chili powder

For the dip:

  • 175g frozen peas
  • 1 avocado
  • 1 small shallot
  • ½ lime
  • Black pepper
  • Himalaya salt


  • Tamari soy sauce
  • Sesame seeds

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  • Cook the basmati rice and let it cool down.
  • Take a bowl and mix the soybean oil with 3 tbsp of water, the paprika powder and the chili powder. Dip in the tempeh slices and bake them in a pan for a few minutes.
  • Put all the ingredients for the pea and avocado dip in a blender and mix until you have a creamy consistency.
  • Take a rice paper, put it in hot water for about 10 seconds and then fill it with rice, bell pepper, spinach, tomato, cucumber, tempeh and the pea and avocado dip. Do this with every rice paper.
  • Serve with soy sauce and some sesame seeds.

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