Korean BBQ Tempeh Summer Rolls

Health Benefits of Korean BBQ Tempeh and Rice Summer Rolls

These rolls are incredibly delicious (and aesthetic on the table!). Simultaneously, they have great nutritional value. The rolls are a fantastic source of plant-based protein from the tempeh and Korean BBQ rice. Simultaneously, the vegetables provide essential vitamins, minerals, and fiber. Let’s break down the health benefits—

Rich in Plant-Based Protein

This recipe is great for vegetarians and vegans because of its protein content. It provides a satisfying amount of protein from tempeh, crucial for building and repairing tissues as well as managing blood sugar levels. Plus, it keeps you feeling energized!

Promotes Gut Health

The combination of fiber from the tempeh and vegetables—as well as potential probiotics from kimchi—contributes to a healthy digestive system. Fiber keeps things moving smoothly. Simultaneously, probiotics may help regulate gut flora (and boost immunity).

Supports Weight Management

The fiber content in our summer rolls also keeps you feeling fuller for longer, promoting satiety. This means it can help you in your weight loss efforts.

Vitamins- and Minerals-Packed

The vegetables we’ll be adding provide some good vitamins and minerals. Cucumber and white cabbage both provide vitamin K (for blood clotting) and vitamin C (an antioxidant), while carrots are great sources of vitamin A (for healthy vision).

Light and Refreshing

Compared to traditional Korean BBQ, this summer roll version offers a lighter and cooler option. So, if you’re looking for a refreshing summertime meal, this is the recipe to make!

Korean BBQ Tempeh Summer Rolls Recipe

How to Make Korean BBQ Tempeh and Rice Summer Rolls

Serves 2

Ingredients

For the Korean BBQ Tempeh

1 block tempeh, sliced thin

1/4 cup soy sauce

2 tablespoons brown sugar

1 tablespoon rice vinegar

1 tablespoon sriracha (or gochujang for a more authentic flavor)

1 tablespoon sesame oil

1 clove garlic, minced

1 teaspoon grated ginger

For the Summer Rolls

1 package Korean BBQ or BBQ flavoured rice (cooked according to package instructions)

1 cucumber, julienned

1 carrot, julienned

1/4 cup white cabbage, shredded

1/4 cup pickles or kimchi, chopped (optional)

1 package rice paper wrappers

You can also whip up a peanut dipping sauce with these ingredients…

1/4 cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sriracha (or to taste)

1 tablespoon lime juice

1 tablespoon water (add more for desired consistency)

Method

Marinate the Tempeh. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sriracha, sesame oil, garlic, and ginger. Add the sliced tempeh into the mixture, and then toss it to coat. You want to keep this marinated for at least 30 minutes. Bonus points (or should I say, a deeper flavour) if you leave it overnight.

Cook the Tempeh. Heat a pan over medium heat. Add the tempeh and marinade, and cook it for 5-7 minutes per side. Alternatively, fry until it’s golden brown and crispy. Then, set it aside and let it cool.

Prepare the vegetables. Julienne the cucumber and carrot; shred the white cabbage and chop the kimchi (or pickles).

Assemble the summer rolls. Time to put that magic together. Prepare a shallow dish with warm water. Dip a rice paper wrapper in the water for a few seconds, just until it’s softened. Then, lay the wrapper flat on a plate.

Start by adding a layer of Korean BBQ rice in the center of the wrapper. Top with julienned cucumber, carrot, shredded cabbage, and a few pieces of tempeh. At this point, you can also add kimchi or pickles for that extra kick of heat.

Fold the bottom edge of the wrapper over the filling. Fold in the sides tightly, then roll up firmly to enclose the filling. You can then repeat this with the remaining wrappers and filling.

And, enjoy! Devour the summer rolls fresh with your favourite dipping sauce, like a simple peanut sauce made by whisking together peanut butter, soy sauce, rice vinegar, sriracha, lime juice, and water.

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