Glorious baked tempeh spring rolls stuffed with fresh veggies and red curry rice noodles. Dipped in the best red curry dipping sauce I talked about earlier this week. I’m always trying to combine my favorite dishes and flavors to keep it interesting. The past few weeks I’ve been on such a curry kick, it only seemed appropriate to share a fusion combining my love of spring rolls, curry and of course, sauce.
Forever inspired by my best friend and fellow vegan food blogger, Ann over at Plantcrush. She always makes the most BEAUTIFUL spring rolls! You have to check out her Lemongrass “Beef” Spring Rolls – they’re literally a work of art. I love you, Ann! (You can also find her over on IG @plantcrush)
The beauty of making spring rolls lies in the sole fact anyone can make them and there are no rules. Aside from not over filling. I love to start with a base of greens, usually a spring mix of baby spinach and different lettuces. As well as some fresh herbs. If you can get access to fresh Thai basil, mint and/or cilantro that will really elevate the flavor. Don’t skimp on the greens! As for veggies, I usually stick with carrots, purple cabbage and cucumber. However you can use whatever you like best. Be sure to cut everything to a similar size to make rolling easier.
For an extra filling spring roll it’s great to add a plant-based protein like tofu, tempeh or seitan. Today I went with tempeh marinated in a combination of hot vegetable stock with lime juice, coconut aminos, garlic and ginger. To ensure the tempeh is seasoned properly I also added tamari, but you can use soy sauce, braggs aminos or double up on coconut aminos. Feel free to also use fresh garlic and ginger over dried if that is more accessible to you. if you’re using fresh garlic and ginger, you’ll want to double the measurements listed below.
Be sure to have fun and enjoy the process. It’s really relaxing to sit and make a bunch of spring rolls at a time. I take pride in creating the perfect rolls and slowly eating them. Something about the whole routine of it is really special and gratifying. Let me know what you favorite spring roll combinations are in the comments below! I’d love to try some of them out.
You can check out more spring roll recipes here. If you happen to give these tempeh curry noodle spring rolls a try be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Tempeh Curry Noodles Spring Rolls
Prep
Cook
Total
Yield 4 servings
Ingredients
- 8 oz. Tempeh, marinated & baked
- 2 tbsp Red Curry Sauce, recipe here
- 4 oz. Rice Noodles, cooked & rinsed
- Mixed Spring Greens
- Carrots, shredded
- Purple Cabbage, shredded
- Persian Cucumbers, thinly sliced
- Scallions, thinly sliced
- Thai Basil & Mint, to taste
- Coconut Aminos, to dip
Tempeh Marinade:
- 3 tbsp Coconut Aminos
- 1 tsp Garlic powder
- 1 tsp Ginger powder
- 2 tbsp Tamari
- 3 tbsp Lime Juice
- 1 cup Hot Vegetable Stock*
Instructions
- Measure marinade ingredients and whisk together. Cut tempeh into ¼ thick strips and gently combine with the marinade. Stir to coat, let chill for about an hour.
- Drain tempeh and line a baking sheet with a nonstick mat or parchment paper. Lightly spray with oil (optional).
- Bake tempeh at 400 F for 16 minutes, flipping after 8 minutes. Remove from the oven and let cool completely before assembling rolls.
- While that’s baking, bring a large pot of water to a boil. Add rice noodles and cook as directions indicate, about 5 minutes. Drain hot water and rinse with cold water. If prepping ahead let the noodles rest in cold water or add a little oil to keep them from sticking. Once you're ready to make the rolls, toss noodles with enough red curry sauce to evenly coat.
- Wash and cut vegetables to size matching the length of the tempeh. This will make rolling much easier.
- Take a piece of rice paper and dip in warm water on both sides. Lay it on a large flat surface like a plate or silicone mat. Add a small handful of greens, a piece of cooled tempeh, a few curry noodles, some fresh herbs and top with a little of each of the thinly sliced vegetables. I also like to sprinkle on some toasted sesame seeds.
- Grab the edge of the rice paper and fold over the filling, tucking it under as you roll it. Fold in each side of the rice paper to seal off the ends and then continue rolling until you reach the end. Repeat as desired to make as many rolls as you wish. About 5 per person.
- Serve immediately, enjoy with more red curry sauce or coconut aminos to dip.
Notes
Quantity of veggies varies based on the size of your spring roll papers. You'll only need about a cup of each for medium-sized rolls.
Courses Appetizer, Lunch, Entree
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Tempeh Curry Noodles Spring Rolls + Red Curry Dipping Sauce | Vegan + Oil-Free + Gluten-Free | The Plant Philosophy
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