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Fresh Veggie Tempeh Rice Paper Rolls

Celebrate the seasonal produce by ditching your salad and making these fresh rice paper rolls with a creamy tahini dipping sauce.


Rice Paper Rolls:

  • 12 Thai rice paper spring roll wrappers
  • 1 small red bell pepper julienned
  • 1 medium carrot julienned
  • 1/6 large head cabbage thinly chopped (or coleslaw)
  • 1 cup broccoli slaw or more coleslaw
  • 1 small bunch fresh cilantro leaves roughly chopped
  • 1 8 ounce package of tempeh

Tahini Sauce:

  • 1/4 cup cold water
  • 1/4 cup sweet chili sauce I used Trader Joe's or similar sauce
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon chili garlic paste
  • 1/4 cup tamari
  • 1/4 cup rice wine vinegar
  • 1/4 cup miso paste
  • 1/4 cup tahini sesame seed paste


  1. Cut up the veggies and slice the tempeh, first down the center, then cut into think strips. Fill a pie tin (or wide, shallow bowl) with cool water and dip one rice paper at a time for a few seconds then lay on a cutting board or clean work surface and add a few pieces of bell pepper, carrot, cabbage, broccoli slaw, and cilantro. Fold in the sides and gently roll the rice paper up around the veggies and gather them as tightly as you can to make secure rolls.
  2. Serve with the tahini dipping sauce or any sauce you'd like.

Tahini Sauce:

  1. Whisk together the ingredients for the sauce in a medium bowl until smooth.