Spicy Tempeh Mango Spring Rolls

These Spicy Tempeh Mango Spring rolls are full of spicy flavor, with a touch of sweetness. They make a perfect lunch, appetizer, or party snack.

subheading: MARINATED TEMPEH:

8 oz. tempeh, sliced into ½-inch-thick slices

2 tablespoons reduced-sodium soy sauce or tamari

2 tablespoons rice wine vinegar

1 to 2 teaspoons hot sauce

subheading: DIPPING SAUCE:

2 tablespoons reduced-sodium soy sauce or tamari

2 tablespoons lime juice

1½ teaspoons hot sauce

1½ teaspoons pure maple syrup

¾ teaspoon ginger juice (from a 1-inch knob of ginger root)

subheading: WRAPS & FILLINGS:

8 to 10 brown rice paper wrappers

1 head Boston lettuce or 8 to 10 spinach leaves (pointy stems removed)

1 mango, peeled and cut into thin 3-inch-long matchsticks

1 red or orange bell pepper, cut into thin 3-inch-long matchsticks

1 medium cucumber, cut into thin 3-inch-long matchsticks or peeled into ribbons

5 scallions, cut into 3-inch pieces

Handful of fresh herbs such as mint or cilantro (optional)

Note: Ingredients may have been altered from the original.

Directions at forksoverknives.com

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