Step 1

Slice the tempeh strips horizontally into half. Stalk 8 halves together and then slice vertically to create 16 thin strips. Repeat for the other stack.

Step 2

Heat a large non-stick pan or skillet over medium heat. Add some oil to coat the surface.

Step 3

Over medium high heat, pan fry the strips of tempeh for 2-3 minutes on each side or until golden brown. Remove from the pan and set aside.

Step 4

In a bowl, mix everything until sugar has dissolved. Feel free to adjust the sauce to your desired taste. Mix until smooth. Sprinkle the sauce with sesame seeds on top, for serving.

Step 5

Wrapping the spring rolls

Step 6

Prepare a plate with shallow water. I use room temperature water.

Step 7

Dip the dry rice paper into the water. Don’t dip for too long, just enough to wet both sides. Place the rice paper on a flat surface.

Step 8

Place the lettuce. Add the shredded carrots, cabbage, and bell pepper. Add 4 thin strips of cooked smokey bacon tempeh. Add your herbs of choice. For the sliced cucumber, I like to add them at the top so they’re visible when the roll is folded.

Step 9

Carefully wrap the roll from the bottom end by folding the wrapper away from you, while tucking the filling with your index finger. Fold in the sides and then roll away from you. Repeat this for the rest of the rolls.

Step 10

To slice, use a sharp knife and wipe it with a damp towel. Slice the rolls into half or into three.