Spring Rolls
In this episode of Gluten Free Tasty, Jenne Claiborne shows you how to have fun in the kitchen by making spring rolls.

In this episode of Gluten Free Tasty, Jenne Claiborne shows you how to have fun in the kitchen by making spring rolls. Traditionally, spring rolls are unhealthy because they are fried, but Jenne's are both healthy and tasty. The filling contains marinated tempeh with crudite, red bell pepper, carrots, and they are topped with a perfect tahini orange dipping sauce.
Ingredients
- 4 brown rice paper wrappers
- 1 cup brown rice, cooked
- 1 cup basil, chopped
- 2 carrots, julienned or thinly sliced
- 1 red bell pepper, sliced in strips
- 1 tablespoon black sesame seeds
- 1 pack of tempeh (cut into four or five pieces, then halved)
- ¼ cup + 1 tablespoon gluten free soy sauce
- ¼ cup balsamic vinegar
- 3 tablespoons maple syrup
- 1 tablespoon chipotle chili powder
- Juice of one orange
- ¼ cup tahini
- 1 teaspoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
Instructions
To make the tempeh: Stir together ¼ cup soy sauce, ¼ cup vinegar, 2 tablespoons maple syrup and 1 tablespoon chili powder, and pour over tempeh. Allow the tempeh to marinate for at least one hour. To make the sauce: Add orange juice, tahini, sesame oil, rice vinegar, 1 tablespoon soy sauce, and 1 tablespoon maple syrup to a bowl, and stir well, until smooth. Add water to thin if necessary. Once it has marinated, saute tempeh in a skillet on medium high heat in olive oil. Cook each side for approximately 2 minutes. Allow to cool before using in rice paper wraps. Wet one brown rice paper roll and place on a plate to soften. After 1-2 minutes, start filling the roll with rice, basil, carrots, pepper and tempeh. Fold ends up, and roll to close. Repeat with remaining rolls. Garnish with black sesame seeds.
Nutrition Information
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Dietary Needs



Cholesterol


Jenné Claiborne is a vegan chef and the creator of Sweet Potato Soul, a cooking and lifestyle blog and Youtube channel.
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[MUSIC]
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Hi, you're watching Gluten-Free Tasty.
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I'm your host, Jenne Claiborne.
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Today we're gonna have some fun in the
kitchen by making spring rolls.
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And inside those spring rolls we're gonna
do a marinated tempeh with crudite, red
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bell pepper, carrots, and we're gonna make
an amazing tahini orange dipping sauce.
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So to get started with these spring rolls,
we are going to marinate our tempeh.
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Tempeh is fermented soybean cake.
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It takes on the flavor of whatever you
marinate it in.
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And I like to cut these in about, I don't
know,
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maybe about a quarter of an inch thick.
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The thinner they are, the easier it is for
them to soak up the marinade.
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So, I'm just going to pour these tempeh
slices in my bowl here.
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Set that aside, because we've gotta make
our marinade.
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We are going to do some soy sauce, some
balsamic vinegar,
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a little bit of salty and kind of sweet, a
little bit more sweet.
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Maple syrup.
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To add a little heat and
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kick it up a little notch, we are gonna be
adding chipotle chili powder.
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Of course, it just adds that heat.
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So, all that's in the bowl, let's stir it
up, get it all combined, and
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that's your marinade.
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It's so easy.
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Then pour this over our tempeh, make sure
it's all nice and coated.
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There you go.
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You can set it aside for about an hour to
marinate or
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you can just make this the night before,
stick it in the refrigerator, and
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overnight it will soak up all the amazing
flavors.
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But we're gonna set this aside for about
an hour and come back.
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While our tempeh is marinating, we can
work on that tahini sauce.
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So tahini is ground up sesame seeds.
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It's got a nice flavor to it.
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And it's gonna make an awesome dip,
fabulous.
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We're following that up with some orange
juice, fresh squeezed.
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Got a little bit of vinegar here.
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And while I'm pouring it in, I'll just
start with my stirring.
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Tahini is amazing, the more you stir,
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the creamier it gets, which is what you're
looking for.
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We're also gonna put in some toasted
sesame seed oil, and last but
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not least, a little bit more maple syrup.
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And it is so creamy.
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Perfect dipping sauce.
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Our tempeh is marinated now, so we can
cook it.
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Just gonna saute it in my skillet.
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I'm just gonna add a little bit of oil,
just a tad.
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Place our tempeh in the skillet.
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You can hear it cooking.
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Mm.
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And for this, you can even crowd them on,
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because we really just want to warm them
up.
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I'm gonna cook each side for just about
two minutes.
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Tempeh is one of my favorite foods and you
can use it in so many different dishes.
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One quick tip to cook tempeh without
having to marinate it ahead of time, is to
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cut it up in little pieces and fry it with
a little bit of coconut oil and sea salt.
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Just that simple combination, the coconut
oil,
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the sea salt, really makes tempeh
delicious.
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Our tempeh is done and now we can actually
roll our spring rolls.
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So here is my spring roll wrapper.
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This is brown rice.
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You could get it white rice, brown rice,
whatever works.
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I think the brown rice ones are a little
bit more sturdy though.
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To soften, all you need is some water.
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So you want to submerge it and get it wet.
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Make sure the whole entire thing is wet.
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And then you kind of shake that water off,
the excess.
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And then you just wanna set it on a flat
surface and wait a couple minutes just for
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it to soften.
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I'm gonna fill my rice paper wrap with
some brown rice that I
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cooked a little earlier, some carrots, red
pepper, and of course, our tempeh.
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So, all you need to do is scoop a little
bit of your filling.
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So, I'm gonna start with the brown rice,
followed with my carrots,
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thinly sliced red bell peppers as well,
and then some of that tempeh.
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You don't wanna fill this too much.
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You don't want it to like poke out the
ends.
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And then I'm gonna just do a little bit of
that leftover marinade from the tempeh,
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give it a little bit more flavor.
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And to finish it off, basil and a little
pinch of black sesame seeds.
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More sesame.
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So to roll this beautiful wrap,
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what I do first is I fold the sides over
the filling.
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And then I fold the bottom layer over the
top.
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And in order to make sure that it's all in
there and
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tight, ya know, push the contents back
with my fingers.
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And then I roll it over itself.
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And then I have a spring roll.
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So when I cut these, I like to sort of cut
them on a diagonal.
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And that way, they can stand up on their
own and they look pretty cute.
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And we've got our sauce, our tahini and
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orange dipping sauce, put a tad of that on
top.
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Mm.
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Really good.
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It's basically a meal wrapped in a rice
paper wrap.
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Thanks again for
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watching Gluten-Free Tasty, I'm Jenne
Claiborne, I'll see you next time.
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[MUSIC]