Fresh Veggie Spring Rolls with Peanut Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Veggie Spring Rolls with Peanut Sauce

YOUR SOLIN GENERATED RECIPE

Fresh Veggie Spring Rolls with Peanut Sauce

These fresh veggie spring rolls showcase crisp, garden-fresh vegetables and protein-packed tempeh and edamame wrapped in delicate rice paper. The tangy, slightly spicy peanut sauce ties the flavors together for a light yet satisfying meal, perfect for any time of day.

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NUTRITION

484kcal
Protein
34.5g
Fat
21.5g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

4 Rice Paper Wrappers (approx. 20g each)

100g Firm Tempeh

1/2 cup Shelled Edamame (approx. 75g)

Mixed Fresh Vegetables (150g total of cucumber, carrot, red bell pepper, and lettuce)

1 tbsp Peanut Butter

1 tbsp Lime Juice

1 tbsp Low-Sodium Soy Sauce

2 tbsp Water

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PREPARATION

  • 1

    Press the tempeh gently with a paper towel and slice it into thin strips.

  • 2

    Prepare the edamame by boiling or steaming until tender, then set aside to cool.

  • 3

    Julienne the cucumber, carrot, and red bell pepper; tear the lettuce into bite-sized pieces; and gather a handful of fresh herbs like mint or cilantro.

  • 4

    In a small bowl, whisk together the peanut butter, lime juice, soy sauce, and water until smooth to form the peanut dipping sauce.

  • 5

    Fill a shallow dish with warm water. Quickly dip one rice paper wrapper into the water for 10-15 seconds to soften.

  • 6

    Place the softened wrapper on a clean surface and layer a few strips of tempeh, a spoonful of edamame, a small amount of mixed vegetables, and herbs near the bottom edge.

  • 7

    Fold in the sides and roll tightly to secure the filling. Repeat with the remaining wrappers and filling.

  • 8

    Serve the fresh veggie spring rolls with the peanut sauce on the side for dipping.

Fresh Veggie Spring Rolls with Peanut Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Veggie Spring Rolls with Peanut Sauce

YOUR SOLIN GENERATED RECIPE

Fresh Veggie Spring Rolls with Peanut Sauce

These fresh veggie spring rolls showcase crisp, garden-fresh vegetables and protein-packed tempeh and edamame wrapped in delicate rice paper. The tangy, slightly spicy peanut sauce ties the flavors together for a light yet satisfying meal, perfect for any time of day.

NUTRITION

484kcal
Protein
34.5g
Fat
21.5g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

4 Rice Paper Wrappers (approx. 20g each)

100g Firm Tempeh

1/2 cup Shelled Edamame (approx. 75g)

Mixed Fresh Vegetables (150g total of cucumber, carrot, red bell pepper, and lettuce)

1 tbsp Peanut Butter

1 tbsp Lime Juice

1 tbsp Low-Sodium Soy Sauce

2 tbsp Water

PREPARATION

  • 1

    Press the tempeh gently with a paper towel and slice it into thin strips.

  • 2

    Prepare the edamame by boiling or steaming until tender, then set aside to cool.

  • 3

    Julienne the cucumber, carrot, and red bell pepper; tear the lettuce into bite-sized pieces; and gather a handful of fresh herbs like mint or cilantro.

  • 4

    In a small bowl, whisk together the peanut butter, lime juice, soy sauce, and water until smooth to form the peanut dipping sauce.

  • 5

    Fill a shallow dish with warm water. Quickly dip one rice paper wrapper into the water for 10-15 seconds to soften.

  • 6

    Place the softened wrapper on a clean surface and layer a few strips of tempeh, a spoonful of edamame, a small amount of mixed vegetables, and herbs near the bottom edge.

  • 7

    Fold in the sides and roll tightly to secure the filling. Repeat with the remaining wrappers and filling.

  • 8

    Serve the fresh veggie spring rolls with the peanut sauce on the side for dipping.