These spring rolls are delicious, healthy, and beautiful. They are one of my go-to recipes for Meatless Monday. Organic fermented tempeh provides a hefty dose of plant-based protein as well as gut-healthy probiotics.
1 package Light Life tempeh (original flavor)
1 large head napa cabbage
2 cups shredded carrots
2 cups shitake mushrooms chopped
1/2 cup green onions chopped
(food processor works well for chopping all veggies)
2 tablespoons coconut aminos
1 tablespoon sesame oil
1 tablespoon light red miso
2 tablesppons rice wine vinegar
coconut oil for stir fry
1. For wrappers: In a large pot, bring 12 cups water and the 1 tablespoon sea salt to boiling. Meanwhile, place the ice in a large bowl with 8 cups cold water.
2. Remove outer leaves from cabbage. Make a cut through each leaf at the base, trimming out some of the woody stem. Set the remaining head aside.
3. Carefully place trimmed leaves in the boiling water for 30 to 60 seconds or until just wilted, then transfer them to the ice water for 60 seconds. (Tongs are the best tool for the job.) Remove leaves from cold water one at a time, and lay flat on a cloth towel. Set aside to dry.
4. For filling: in a large wok, stir fry crumbled tempeh with vegetables of your choice. Chopped cabbage, shredded carrot, green onion, and shiitake mushrooms work great. Add rice wine vinegar and red miso. Season with coconut aminos, sesame oil, and sea salt and pepper to taste.
5. About one hour before serving, assemble rolls. First, squeeze out any excess water from the filling. Then lay a blanched cabbage leaf flat on the counter with the base end toward you. Place a large spoonful of the filling in the center of a leaf. Fold stem end and sides over filling and roll up tightly, taking care not to tear. Place on a serving dish, seam side down. Serve with coco aminos or cashew cheese for dipping.
