Thai-hini Tempeh Spring Rolls

My first attempt at making spring rolls was a scrumptious success! I bought the spring roll wrappers at a salvage grocery store for $0.50 several months ago, but they have been hiding in my cabinets ever since. This was also my first time to try tempeh, but it is great! I like it much better than tofu. I made a slaw with Annie's Sesame Ginger Vinaigrette, which I stuffed in my spring rolls and put atop my side salad.  I also made a spicy Thai curry dip to top it off. 

Half of a package of tempeh made 6 spring rolls for me, and I was so full I could not finish my salad. Luckily, I have a husband for that. ;)


  • Spring roll wrappers
  • Tempeh
  • Soy Sauce
  • Garlic paste
  • Shredded cabbage
  • Carrots
  • Cucumbers
  • Green onions
  • Sesame seeds
  • Tahini
  • Thai red curry paste
  • Annie's Sesame Ginger Vinaigrette
  • Ginger paste
  • Salad greens of your choice ( I had kale, romaine, and red leaf)
  • Blueberries


  1. Fill a large bowl or dish with a few inches of water, room temperature. 
  2. Chop carrots, cucumbers, and green onions into thin strips. 
  3. Mix Annie's Sesame Ginger Vinaigrette with coleslaw mix or shredded cabbage and sesame seeds. How much dressing you use depends on how soaked you like your slaw.
  4. Mix 1/4 cup of tahini with 1 tablespoon of Thai red curry paste, 1 teaspoon of garlic paste, and 1 teaspoon of ginger paste for dipping. Depending on your tahini, you may have to thin this with water. Salt to taste.  
  5. Slice tempeh in thin strips, sautee with soy sauce, garlic, and ginger paste in a skillet. 
  6. Assemble your spring rolls. Follow the directions on your package of spring rolls. I put slaw, carrots, cucumbers, green onions, and two or three tempeh strips in each spring roll. 
  7. Assemble your salad. I put the slaw on top of my greens and added blueberries, carrots, cucumbers, and green onions. You may like to add more dressing. I didn't need to.