I have always been a fan of burgers. This recipe is like a burger but turned up to 11. This hits all the notes of a classic burger but has a lightness that is so refreshing. First you get the tomato flavor from the sauce. Followed but the smokiness of the tempeh and onions, and then the creaminess of the avocado. And you finish with the light and crisp flavors of the lettuce and tomato.
This is the kind of meal that energizes you, while packing a big flavor punch. And this recipe is super easy! I am in love with this recipe. My mouth is watering as I write this!
Burger Inspired Spring Rolls
Based on a recipe by “Vegan Cooking For Carnivores” by Roberto Martin
- 1/2 head of lettuce of your choice
- 1 cup sliced dill pickles
- 2 charred red onions
- 4-5 plum tomatoes, cut in half and sliced
- 1 tablespoon sesame seeds
- 1 6oz package organic smoked tempeh strips, crisped
- 1 package spring roll wrappers
- 2 ripe avocados, sliced
- 1 cup Annie’s Woodstock dressing
- 1/4 cup chopped dill pickles
Select a dish or pan that is large enough for the rice paper to lie flat inside. Fill with 1 cup warm water. Soak rice paper in water for 10-20 seconds. Place rice paper on a cutting board.
Place pickles, charred onions, slices of tomatoes, sprinkle of sesame seeds, 1-2 strips tempeh, 1-3 slices of avocado and lettuce on the lower third of the rice paper, closest to you. Fold bottom (edge closest to you), followed by each side, and tightly roll up rice paper. Set aside and rinse and repeat (ha ha, joke but you get the idea). This should make about 8-10 rolls. You may get more or less depending on how much you fill your rolls.
For sauce: Combine dressing and pickles. Stir and refrigerate until you are ready to use.