Hold your socks on tight, because they’re about get knocked off when you taste how fresh these summer salad rolls are. Salty and sweet do a perfect little dance here with fresh mango and soy marinated tempeh, accompanied by basil, cilantro, and red cabbage for a little crunch.
You’re about to be so refreshed. FRESH TO DEATH.
I had planned on putting avocado in these rolls as well (see plate above with half an avocado, sliced), but totally forgot. However it turned out to be a magic magic mistake, because these salad rolls came out so crisp and perfect.
The biggest key to making spring rolls is soaking the wrappers for the right amount of time. I found that 10 seconds in warm water did the trick, too much longer and the wrapper will be too soft and gummy. Soak the wrapper for 10 seconds, then shake off the excess water. It will still feel slightly firm and hold it’s shape, but will soften fully when you add the veggies and roll it.
These don’t last very well in the fridge, so roll as many as you plan to eat! If you want to eat them throughout the week (heyyyy meal prep!), store your prepped veggies, and just roll the wraps when you’re ready to eat! Once you’ve done it once, you’ll be rolling salad rolls in your sleep. Easy peasy.
Salad rolls are highly versatile, which is part of what makes them so fun and refreshing, but I highly recommend using lots of fresh herbs! The cilantro, basil, and cilantro pack quite the flavor punch. 
If you try this recipe, let me know by commenting below, or tagging me in your photos on Instagram, @groundedchow!
Summer Salad Rolls
Ingredients
For the spring rolls:
- 8 rice paper wrappers
- 1/4 c basil
- 1/4 c cilantro
- 1/2 head of small red cabbage thinly sliced into shreds
- 1 mango cut into matchsticks (peeled)
- 8 oz tempeh
- 3 Tbs soy sauce
- 1 Tbs peanut oil or other oil for frying
For the peanut butter sauce:
- 1/4 c creamy peanut butter
- 1 tsp chili garlic sauce salam olek, or use Sriracha
- 1/2 tsp sesame oil
- 1 tsp soy sauce
- 1/2 lime
- 3 Tbs water
Instructions
- Marinate tempeh in soy sauce for ten minutes. Meanwhile, prep your veggies and fruit.
- Heat oil in a skillet. Fry tempeh slab for 3 minutes on each side, until browned. Remove from pan and let it cool on a paper towel for 5 minutes. Cut into 1/2 inch thin strips.
- While tempeh cools, make your peanut sauce. Whisk all ingredients together until smooth. If it’s too thick, add more water until it reaches your desired consistency.
- Fill a shallow bowl, large enough to fit rice wrappers, with warm water. Make sure all your veggies, tempeh, and mango cut and ready to wrap. Clean off your cutting board to wrap the spring rolls.
- Dip one rice paper at a time in the water for 10 seconds, it should be pliable but not too soft yet. Shake off excess water, then place on cutting board and to the middle add tempeh, mango, basil, cilantro, and red cabbage. Fold both ends in, then wrap the side closest to you over like a burrito. Repeat until all fillings are used.
- Serve with peanut butter sauce and enjoy!