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.
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.
CoursesAppetizer, Lunch, Entree
Recipe by The Plant Philosophy at https://theplantphilosophy.com/tempeh-curry-noodle-spring-rolls/