BAKED TEMPEH:
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.
PEANUT DIPPING SAUCE:
Place all peanut sauce ingredients in a small bowl and whisk to combine.
FRESH SPRING ROLLS:
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!