Steamed Spring Rolls

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 teaspoons toasted sesame oil
• 8 ounces tempeh (cut into two by 1/4 inch strips)
• 1/2 cup bean sprouts
• 4 scallions (cut into 3 in. pieces)
• 1/2 cup chinese cabbage (shredded)
• 1/2 red bell pepper (roasted 1/2 cut into strips)
• 1 lemon, juice of
• 8 egg roll wraps

Recipe

• 1 heat sesame oil in a skillet over medium heat.
• 2 add tempeh and cook, turning, until golden brown on all sides; drain and set aside.
• 3 combine green onions, cabbage, and bell pepper with lemon juice in a medium bowl.
• 4 place one egg roll wrapper on work surface.
• 5 arrange 1/8 of the vegetables, about 3 tablespoon, and a strip of tempeh close to the middle of the wrapper.
• 6 fold over the corner near you, then the two sides corners.
• 7 gently roll toward the far corner.
• 8 moisten the edges with water, to seal the roll.
• 9 arrange rolls in a steamer, and steam over boiling water for ten minutes.
• 10 transfer rolls to serving platter.