Vegan BLT Summer Rolls
These Vegan BLT Summer Rolls are the perfect cold lunch or snack. Loaded with tempeh bacon, cherry tomatoes, butter lettuce & avocado. Served with Vegan Cilantro Ranch.
Ingredients
- olive oil spray
- 6 large pieces tempeh bacon* approx. 4 oz
- butter lettuce
- 9 cherry tomatoes halved
- 2 small avocados sliced
- Vegan Cilantro Ranch
- 6 pieces rice paper
Instructions
- Heat a pan over medium heat. Spray with olive oil and add the tempeh bacon to the pan. Cook until browned on both sides (approx. 3-5 minutes per side). Remove from the pan and set aside until cool.
- While the tempeh is cooling, prepare the Vegan Cilantro Ranch and the rest of the veggies. If your tempeh bacon is in long strips, cut them in half.
- Fill a large bowl with room temperature water. Soak 1 rice paper roll in the water for 6-10 seconds. You want the rice paper to be soft but pliable – it will continue to soften as you fill it.
- Place the rice paper on a flat surface and layer lettuce, tempeh bacon, avocado & tomatoes in the center. Roll it up like a burrito and place on a cutting board.
- Repeat the process with the rest of the ingredients. Use a sharp knife and cut each roll into 2 pieces.
- Serve with Vegan Cilantro Ranch.
Video
Notes
*I used Lightlife tempeh bacon, which comes in long strips. If you make your own tempeh bacon, or use another brand, you want to make sure you have enough to place 2 three inch tempeh strips in each roll.
**These will last 2-3 days in the fridge, but are better served immediately.
Nutrition info does not include the cilantro ranch. See that recipe for nutrition info.
Calories: 49kcal, Carbohydrates: 4g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 12mg, Potassium: 204mg, Fiber: 1g, Sugar: 1g, Iron: 1mg
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