Smokey Tempeh & Mango Fresh Rolls

May 7, 2021 / Rachael Penny /

It’s fresh, it’s smokey, it’s packed with veggies! Smokey Tempeh & Mango Fresh Rolls have it all rolled up. A perfect spring/summer lunch.

We’ll start by preparing the smokey tempeh. Slice the tempeh into strips. Place on a large pan. Whisk together the remaining ingredients and pour over the tempeh. Bring to a boil, reduce heat and simmer (about 10 minutes) until all liquid is gone.

Next, prep the veggies. Dip the rice paper wrap in warm water or run it under warm water until it just starts to become soft and flexible. Lay rice paper down and add a few spinach leaves, a few pieces of all the veggies (red pepper, cucumber, mango, avocado), and two tempeh strips. Fold it like you would a burrito (fold the two sides towards the middle, tuck and roll – see video below for reference). Repeat this process.

Slice the rolls in half if desired, serve and enjoy.

Looking for more lunch ideas? Check out this Dill Carrot & Quinoa Salad and Sun-dried Tomato Asparagus Risotto.

If you give these Smokey Tempeh & Mango Fresh Rolls a try, let me know in a comment below or tag me on Instagram @beanaroundthebowl.

Smokey Tempeh & Mango Fresh Rolls
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Smokey Tempeh & Mango Fresh Rolls

Recipe by Rachael Penny
Servings

2

servings
Prep time

15

minutes
Cooking time

10

minutes

Ingredients

  • Smokey Tempeh

  • 1 Package Tempeh, Sliced

  • 1 Tbsp Soy Sauce/Tamari

  • 1 Tbsp Maple Syrup

  • 1/4 Tsp Liquid Smoke

  • 1/2 Tsp Dry Thyme

  • 1/4 Tsp Garlic Powder

  • 1/4 Tsp Smoked Paprika

  • 3/4 Cup Water

  • Fresh Rolls

  • 6-7 Rice Paper Wraps

  • Handful Spinach

  • 1/2 Fresh Mango, Sliced

  • 1/2 Avocado, Sliced

  • 1/2 Red Pepper, Sliced

  • 1/2 Cucumber, Sliced

Directions

  • Smokey Tempeh: Slice the tempeh into strips. Place on a large pan. Whisk together the remaining ingredients and pour over the tempeh. Bring to a boil, reduce heat and simmer (about 10 minutes) until all liquid is gone.
  • Fresh Rolls: Prep the veggies, slice thinly. Dip the rice paper wrap in warm water or run it under warm water until it starts to become soft and flexible. Lay rice paper down and add a few spinach leaves, a few pieces of all the veggies (red pepper, cucumber, mango, avocado), and two tempeh strips. Fold it like you would a burrito (fold the two sides towards the middle, tuck and roll – see video below for reference). Repeat this process.
  • Slice in half if desired, serve and enjoy!

Recipe Video

Notes

  • Best served fresh, but you can store in fridge for 3-4 days.
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Rachael Penny

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