Rice paper wrappers are stuffed with sweet marinated tempeh, juicy pineapple slices and crisp veggies in these mouthwatering vegan pineapple summer rolls.
I know, summer is still about two months away, and while I’m not one of those people that gets all psyched up about 90+ degree temperatures, I was at least pretty happy to have a sunny and mild weekend in which my husband and I were able to visit some of our favorite nearby trails, which we hadn’t seen for a few months.
So, in celebration, I’m sharing a summer roll recipe today. I’d gladly eat these suckers any day of the year, but while summer rolls are plenty summery on their own, summer rolls stuffed with pineapple and gingery tempeh are like a beach party in your mouth.
The sauce and flavor combination is loosely adapted from this recipe that I posted a while back. It remains on of my favorites to this day, and I spent the last year or so itching to do something new with the it. When I got it into my head a couple weeks ago that a new summer roll recipe was coming due, pineapple seemed the perfect filling.
These were a little tricky. I realized a while back that parchment makes the whole rice paper rolling process easier. I discovered while making these rolls that the bigger and clunkier your fillings, the more challenging it will be to create a pretty and tear-free roll (which close inspection of some of my photos may reveal). If you want to start with some beginner level rolling, these were super easy. If you want to tweak this recipe to ease things up a bit, perhaps try scrambling your tempeh and finely chopping all of your other filling ingredients.
- 3 tbsp. lime juice
- 2 tbsp. soy sauce or tamari
- 1 tbsp agave
- 1 tsp. fresh grated ginger
- 1 garlic clove, minced
- 1-8 oz. package tempeh
- 1 tbsp. vegetable oil
- about ¼ medium pineapple, peeled and cored (or about 1½ cups pineapple chunks)
- 6-8 rice paper wraps
- 6-8 small green leaf lettuce leaves
- ½ red bell pepper, cut into strips
- 2 scallions, cut into 3 inch sections
- 2 tbsp. soy sauce or tamari
- 2 tbsp. agave
- 1 tsp. Asian chili paste
- Whisk lime juice, soy sauce or tamari, agave, ginger and garlic together in small bowl. Slice tempeh into 12-16 strips, height wise. Strips should be about 3 inches long and ½ inch wide. Place in a shallow dish and cover with marinade. Toss gently to coat. Optionally, allow to marinate for 30 minutes at room temperature.
- Coat a large skillet with oil and place over medium heat. Arrange tempeh strips in a single layer. Pour half of marinade into skillet. Cook about 4 minutes, until marinade is thick and sticky and tempeh strips are browned on bottoms. Flip and add remaining marinade. Cook again until browned on bottoms, about 4 minutes. Remove from heat and transfer to a plate.
- Cut pineapple into ½ inch by 3 inch strips. Add to skillet that you just removed your tempeh from (should still be over medium heat). Cook about 3 minutes per side, or until tender and lightly coated with sauce. Remove from skillet and transfer to a plate.
- Place a large sheet of parchment paper on countertop.
- Place about 2 inches of warm water into a large shallow dish. Place 1 rice paper wrapper into dish and submerge. Allow to soak until pliable, about 30 seconds to 1 minute. Carefully remove from water and lay flat onto parchment. Place 1 lettuce leaf in center of rice paper wrap, then arrange about 2 tempeh strips, 2 pineapple strips, 2 red bell pepper strips, and 2-3 scallion strips in a line across center of lettuce leaf. Fold top side of rice paper wrap over fillings, towards you, then fold sides inward. Roll towards you to seal the bottom edge over fillings. Repeat until all fillings and wrappers are used.
- Whisk all ingredients together in a small bowl.