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.
- 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
InstructionsTo 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 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.