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Spring Vegetable Salad Rolls

Image for Spring Vegetable Salad Rolls
plate

Yield

4

prep

Prep Time

25 minutes

cook

Cook Time

3 minutes

clock

Total Time

28 minutes

kikkoman products used:

ingredients

4-5 spears of asparagus, ends trimmed and halved
8 rice paper wrappers
1 cup yellow squash, thinly sliced into half moons
½ a medium red bell pepper, julienned
¼ cup fresh basil leaves
¼ cup fresh mint leaves
4 ounces tempeh, thinly sliced

For Dipping Sauce:
¼ cup tahini paste at room temperature
2 tablespoons Kikkoman® Less Sodium Soy Sauce
1 tablespoon agave nectar
2 tablespoons water
¼ teaspoon ground ginger
Pinch of cayenne pepper

directions

  1. Blanch asparagus by boiling water for 3 minutes, then add to a bowl of ice water for 5 minutes. Remove and pat dry.
  2. Add ingredients for dipping sauce to a small bowl and stir well to combine. Brush 2 tablespoons of dipping sauce on sliced tempeh and reserve the rest for dipping.
  3. Submerge a rice paper wrapper in lukewarm water in a shallow dish for 20-30 seconds. Place on a clean work surface. Add asparagus, squash, bell pepper, basil, mint, and tempeh to the center of rice paper. Fold the bottom half away from you and tuck in sides. Roll snugly. Set aside on plate and repeat with remaining rice paper rolls.
  4. Serve vegetable rolls with tahini dipping sauce.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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