Marukan Tempeh Spring Rolls with Sweet Chili Sauce

INSTRUCTIONS

Chili Sauce – Place the ingredients in a blender, in the order listed (up to, but not including the cornstarch and water). Blend until smooth. Pour into a saucepan and cook mixture over medium heat. Combine cornstarch and water in a small bowl. Add to pan and mix thoroughly. Reduce heat to low and simmer 5 minutes, stirring frequently until sauce becomes translucent.

Steam Tempeh over boiling water for 15 minutes. Set aside. Tempeh can be steamed and stored, covered in the refrigerator for up to 5 days, before incorporating into any recipe.

Place sesame oil in frying pan, over medium heat. Mash tempeh in pan, cooking for 3 minutes. Add tamari, water and nutritional yeast. Cook 5 minutes or until brown. Set aside.

Assembly – Dip each rice paper wrapper, briefly in water. Fill, first with tempeh, followed by veggies, topped with microgreens. Moving quickly, roll up like a burrito, tucking in the sides as you go. Serve or store for up to two hours, wrapped individually with plastic wrap.

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