This is a great way of using up seasonal veg we have available now, such as root vegetables, cabbage and fresh coriander. Making these fresh spring rolls is a fun activity you can all get involved in round the table! And is super healthy and vegan too.

Preparation time: 
Dietary type: 
Dairy free
Gluten free

200g Tempeh or Tofu

1 Beetroot (finely chopped into match sticks)

¼ of a Celeriac (finely chopped into match sticks)

1 Carrot (finely chopped into match sticks)

½ Savoy Cabbage (finely sliced)

20g Coriander

Sunflower oil


12 Rice paper wraps


For the Sauce


50g Smooth Peanut butter

1 tbsp Soy Sauce

1 tbsp Rice wine vinegar

1 tbsp Brown Sugar

1 tbsp Sweet Chilli Sauce

1tsp Sesame oil

1 tbsp Lime Juice

2 Cloves Garlic (finely grated)

1 tsp Fresh ginger (finely grated)

2 tbsp Warm water


Step 1.


Pre heat your oven to 180c. Slice your tempeh or tofu into chunks and place on a baking tray. Add some oil and mix until coated. Bake in the oven for around 30 mins until crispy.


Step 2.


Whilst the tempeh is baking, make the sauce. Add all the sauce ingredients to a bowl and whisk together until combined into a creamy sauce. Taste for seasoning adding more soy sauce or lime juice if you think it needs it. Set aside.


Step 3.


Take the tempeh out of the oven and allow to cool. Fill a dish with cold water to soak the rice paper sheets.




Step 4.


Now start assembling! Soaking a couple of sheets at a time for around 2 mins until softened. Take out of the water and place on a plate. Add a bit of each of the ingredients (root veg, tempeh, cabbage and coriander) to the centre of the softened rice paper, then fold over the long edge and tuck over the filling. Fold over the edges, then complete the roll. Repeat the process until completed, getting everyone involved.


Step 5.


To serve, dip the wraps in the sauce and enjoy!


Recipe by Martin Hill. 

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