Cooking is all about bringing people together, creating connections over shared meals. Few topics ignite passion like discussing the best tacos in town. And who doesn't feel nostalgic when baking homemade chocolate chip cookies? Debating if a hot dog qualifies as a sandwich? That conversation can get wild! Food truly unites us.
Exploring global cuisines reveals fascinating differences, yet some foods are so universal they transcend culture. Take rice, for example.
Rice is a key component in many dishes worldwide. From pilaf and fried rice to jambalaya and sushi, it serves as a versatile base for flavors.
Growing up, making rice was a staple in our home. My dad would always prepare it in the same mauve glass pot, still used today. We'd gather around the table and serve ourselves generous portions to accompany leftover dal and sabzi. While basmati rice holds a special place in my heart, living alone means I don't often cook a full pot. Instead, I love using rice noodles and rice paper rolls when crafting my weekly lunches!
Rice paper spring rolls are a go-to meal for multiple reasons. First, you can fill them with virtually anything. Second, the rolling process is both easy and enjoyable! Plus, spring rolls offer a delightful way to incorporate a variety of fresh veggies, making any work lunch feel far more special than just another salad.
In this recipe, I focused on blending sweet and savory flavors, using tempeh for protein. I marinated sliced tempeh in a spicy sriracha sauce, adding depth and flavor to the rice noodles beyond just veggies. This approach is a game changer for vegetarian options. Cool cucumber and creamy avocado enhance the rolls, but the real star is the addition of sliced mango. The fruity sweetness beautifully balances the savory heat from the tempeh and the sriracha dipping sauce.
Feel free to experiment with any fillings you enjoy—just roll them up burrito-style for a tasty treat. The possibilities are endless!
PrintDescription
Tempting Honey Sriracha Tempeh Spring Rolls to Brighten Your Lunch
Ingredients
For the tempeh:
- 1 8–ounce block of tempeh, cut into strips
- 4 tablespoons soy sauce
- 3 tablespoons sriracha
- 1/2 tablespoon honey
- 1 tablespoon sesame oil
For assembly:
- rice paper spring roll wrappers
- prepared rice noodles
- your choice of vegetables – lettuce, sliced cucumbers, avocado, mango, cabbage, carrots, etc.
Instructions
- To prepare the tempeh, I prefer to steam it first. Fill a pot with a few inches of water and place a steaming basket inside. Bring the water to a simmer, add the tempeh to the basket, cover, and steam for about 10 minutes. Turn off the heat and set the tempeh aside while preparing the sauce.
- In a medium bowl, mix soy sauce, sriracha, honey, and sesame oil. Stir until blended and adjust the flavor to your liking, making it sweeter or spicier if needed.
- After the tempeh cools, place it in the sauce and gently toss until coated. Cover the bowl and let it marinate for a few hours for enhanced flavor.
- Preheat the oven to 375°F. Arrange the tempeh in a single layer on a lined baking sheet. Bake for 5-8 minutes on one side, flip, and bake for another 5 minutes. Remove from the oven and set aside.
- To assemble the spring rolls, soak the rice paper according to package instructions. Fill with your chosen ingredients and roll them up burrito-style.
- Serve with your favorite dipping sauce and enjoy!
