Fresh Spring Rolls with Tempeh and Peanut Sauce

These Fresh Spring Rolls with Tempeh and Peanut Sauce are simple, fun and loaded with flavor.

What I love about these spring rolls is that they can be your lunch, dinner or a colorful appetizer you can share with your friends. These are perfect for packing on a picnic, just don’t forget the peanut dipping sauce, it’s incredibly delicious.



We love these Vietnamese-inspired rolls so much, they are fresh, filling and delicious. And they are super healthy at the same time. I like filling these with colorful veggies and protein-rich tempeh for a balanced, nourishing meal.


If you make these vegan Fresh Spring Rolls (a.k.a. summer rolls), let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!



Fresh Spring Rolls with Tempeh and Peanut Sauce

Crunchy, fresh and super tasty Fresh Spring Rolls with Tempeh and Peanut Sauce. A light, nourishing and delicious main meal or a fun, colorful appetizer.
Servings 8 spring rolls



  • 7 oz or 200 grams tempeh
  • 2 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp orange juice
  • 1 tsp coconut nectar or maple syrup


  • ¼ cup peanut butter
  • 2 Tbsp hot water
  • 1 lime, juice
  • 4 tsp coconut sugar
  • 2 tsp soy sauce
  • 2 tsp rice vinegar
  • 1 tsp grated ginger
  • 1 tsp sriracha


  • 8 rice paper rolls
  • 1 cup very thinly sliced red cabbage
  • 1 small red pepper, julienned or thinly sliced
  • 1 small cucumber, julienned or thinly sliced
  • 1 small carrot, julienned or thinly sliced
  • 1 small mango, thinly sliced
  • ½ cup cilantro, leaves only
  • Handful of chives


  • Cut the tempeh into 8 rectangles (1/2 inch or 1 cm slices approx.)
  • Steam (or boil) the tempeh for 10 minutes. This will remove any bitterness, make it tender and help it soak up more flavor from the marinade.
  • Meanwhile, prepare the marinade. Add soy sauce, rice vinegar, orange juice and coconut nectar/maple syrup to a shallow dish or glass container. Whisk to combine.
  • Add steamed tempeh to the marinade and toss to coat. Cover and place in the fridge for at least an hour, preferably overnight. Toss occasionally to make sure it’s evenly coated.
  • Once marinated, preheat the oven to 375 F or 190 C.
  • Grease a baking sheet with a little olive oil. Add tempeh and bake for 10 minutes. Remove from the oven, flip the tempeh rectangles, brush them with the remaining marinade, and bake for another 10 – 15 minutes. Until golden.
  • Place all peanut sauce ingredients in a small bowl and whisk to combine.
  • To assemble the spring rolls, add water to a shallow plate and submerge rice paper rolls for 60 seconds. Remove and place on a large plate or cutting board.
  • Place red cabbage, red pepper, cucumber, carrot, mango, cilantro leaves, chives and a slice of baked tempeh in the center of the rice paper roll.
  • Carefully fold the bottom and top flap of the rice paper roll onto the fillings. Then gently tuck in one side, making sure everything is nice and tight, and continue rolling until the wrapper is closed.
  • Serve with peanut sauce and enjoy!