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Vegan Summer Rolls with Harissa Peanut Sauce

Delicious Vietnamese-inspired spring rolls filled with glazed tempeh, fresh vegetables, and aromatic herbs and served with a smoky and sweet harissa peanut butter dipping sauce. These vegan summer rolls are perfect for summer and for bringing to a garden party!
Course Appetizer, Main Course
Cuisine Vietnamese
Diet Gluten Free, Vegan, Vegetarian
Prep Time 30 minutes
10 minutes
Total Time 40 minutes
Servings 8 rolls
Calories 248kcal

Ingredients

Glazed Tempeh

  • 7 oz tempeh
  • 2 tablespoons sesame oil
  • 1 tablespoon tamari or soya sauce
  • 1 tablespoon pure maple syrup

Filling

  • 1 small carrot
  • 1 red bell pepper
  • ½ cucumber
  • handful fresh coriander or edible flowers
  • 3.5 oz thin rice noodles cooked
  • 8 sheets rice paper

Dipping Sauce

  • 4 tablespoons harissa chilli peanut butter I use NutShed
  • 2 tablespoons tamari or soya sauce
  • 2 tablespoons pure maple syrup
  • 1 ½ tablespoons lime juice freshly squeezed
  • 2 tablespoons hot water

Instructions

Glazed Tempeh

  • Slice the tempeh into long strips (at least 8 pieces).
  • Heat the sesame oil in a frying pan, once nice and hot add in the tempeh and cook on each side for about 2 minutes or until golden brown. Add the tamari and maple syrup and cook on medium heat for another minute or two to evenly glaze the tempeh. Remove from the heat and set aside to cool.

Filling

  • Peel the carrot and cucumber. Slice the carrot, red pepper, and cucumber into thin long strips.
  • Boil some water and add it to a large bowl, allow to cool for a few minutes. Add a sheet of rice paper to the bowl and soak it for 5 minutes. Place the rice paper on a clean cutting board.
  • Add some flowers or herbs (whichever ingredient you want to remain visible in the summer rolls). Followed by some cooked rice noodles, a strip of glazed tempeh, and a couple of strips of each of the raw veggies. Fold in the 2 outer edges of the rice paper and fold over one half, tucking it under the ingredients. Roll up and set aside.
  • Repeat this with the remaining rice paper rolls. 

Dipping Sauce

  • Add the harissa peanut butter, tamari, maple syrup and lime juice to a bowl and whisk to combine the ingredients. Add the hot water and whisk again, this helps to emulsify the ingredients to create a nice smooth dipping sauce.
  • Serve immediately. 

Nutrition

Calories: 248kcal | Carbohydrates: 32g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 143mg | Potassium: 269mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1066IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg