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Honey Soy Tempeh Summer Rolls
with mango coconut smoothie

Active: 1 hr Total: 1 hr
A sweet and savory sauce works both to flavor the tempeh filling and to serve as a dipping sauce for this meal. For this fresh twist on summer rolls, you can prepare the tempeh ahead of time and just assemble the summer rolls right before serving.
Smarts: If this is your first time making summer rolls, be sure to give yourself some extra time and watch the video linked in the recipe below. It takes a bit of practice, but once you get the hang of it, making these fresh rolls is a lot of fun.


Honey Soy Tempeh Summer Rolls:
  • Ginger, fresh - 1 Tbsp , diced
  • Garlic - 3 cloves , chopped
  • Carrots - 5 oz , shredded (look for pre-shredded)
  • Tempeh - 16 oz , thin slices (sub extra-firm tofu)
  • Oil, cooking - 1 Tbsp
  • Red pepper flakes (opt) - 1/2 tsp
  • Cilantro leaves - 1/4 cup
  • Cucumbers - 6 oz , matchsticks
  • Lettuce, green leaf - 8 leaves , torn into large pieces
  • Rice papers - 16 (look for these in the ethnic aisle)
Honey Soy Sauce:
  • Soy sauce, low-sodium - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Water - 2 Tbsp
  • Honey - 2 tsp
  • Sriracha (opt) - 1 tsp
  • Sesame seeds, white (opt) - 1/2 tsp
Mango Coconut Smoothie:
  • Coconut milk, light (14 oz / 397 g) - 1 can
  • Mango cubes, fresh or frozen - 1 lb (sub any tropical fruit like pineapple)
  • Ice cubes - 2 cups (omit if using frozen fruit)


  1. Ginger / Garlic / Carrots (if not pre-shredded) - Prep as directed. Combine ginger and garlic. Store carrots separately. (Can be done up to 5 days ahead)
  2. Make honey soy sauce - Whisk together soy sauce, vinegar, water, honey, Sriracha, and sesame seeds. (Can be done up to 5 days ahead)
  3. Cook tempeh - Slice tempeh into thin strips. Heat a nonstick pan with oil over medium-low heat. Add tempeh slices in a single layer. Cook on one side until hot and beginning to sear, ~4 minutes. To skillet add 1 Tbsp / 15 mL of Honey Soy Sauce (for 4 servings, adjust if customizing; reserve the rest of the sauce for dipping), ginger, garlic, and red pepper flakes (if using). Stir tempeh gently to coat it in sauce. Continue cooking just until all of the liquid in the pan has cooked off. (Can be done up to 5 days ahead)
  4. Cilantro / Cucumbers / Lettuce - Prep as directed. (Can be done 1 day ahead)
  5. Make smoothie - Combine coconut milk, mango, and ice in a blender. Blend until smooth. Add some water if the smoothie is too thick to blend easily.

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  1. Set out all ingredients for filling the rolls - lettuce, cilantro, tempeh, carrots, and cucumbers.
  2. Fill a frying pan with about 1 1/2” / 3.75 cm of water. Heat water over medium-low heat - it shouldn't be so hot that you can’t touch it.
  3. Dip rice paper into warm water and rotate through water (check out this video to see how we keep the rice paper from sticking).
  4. Place rice paper onto a clean counter or cutting board. Do 4 at a time and then assemble 4 rolls.
  5. To assemble rolls, layer lettuce, cilantro, tempeh strips, carrots, and cucumbers. (You may need to tear the lettuce leaves into smaller pieces as you work so that they fit in the middle of the rice paper rolls.) Don’t overfill or the paper will break. Fold rice paper over the filling from the bottom up. Then fold sides over. Roll as tightly as possible (Again, check out the this video for tips).
  6. Repeat until you have no more filling.
  7. Serve summer rolls with remaining sauce. Enjoy smoothie on the side.



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