Ingredients for Steamed Spring Rolls
- Toasted Sesame Oil
- 8 ounces tempeh, cut into thin strips
- Bean Sprouts
- Scallions
- Chinese Cabbage
- Red Bell Pepper
- Lemon, Juice Of
- Egg Roll Wraps
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How to Make Steamed Spring Rolls
- Heat 1 tablespoon of sesame oil in a skillet over medium heat.
- Add 8 ounces of tempeh strips and cook, stirring occasionally, until golden brown and crispy on all sides (about 5-7 minutes).
- Remove tempeh from skillet and set aside on a paper towel-lined plate to drain excess oil.
- In a medium bowl, combine 1/2 cup of thinly sliced green onions, 1 cup of shredded cabbage, and 1/2 cup of diced bell pepper. Add 2 tablespoons of lemon juice and toss gently to combine.
- Lay one egg roll wrapper on a clean, flat surface.
- Place approximately 3 tablespoons of the vegetable mixture and a few strips of the crispy tempeh (about 1/8 of the total) in the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling.
- Fold in the two side corners, then tightly roll the wrapper away from you, tucking in the sides as you go.
- Moisten the edges of the wrapper with a little water to seal the roll.
- Repeat steps 5-9 with the remaining wrappers and filling.
- Place the assembled spring rolls in a steamer basket over boiling water. Cover and steam for 10-12 minutes, or until the wrappers are tender and the filling is heated through.
- Carefully remove the spring rolls from the steamer and transfer to a serving platter. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
3g
Fat
4g
Carbs
7g
