Mango Beet Tempeh Rice Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 mango, pelled and julienned
  • 1 medium sized beet, peeled and julienned
  • 16-20 rice rolls
  • ⅓ cucumber, julienned
  • 1 package organic tempeh
  • ⅛ cup maple syrup
  • ⅛ cup tamari
  • pinch cayenne pepper
  1. Giant julienne your tempeh (larger pieces than a usual julienne so that it doesn't break).
  2. Mix together maple syrup, tamari and a few pinches of cayenne pepper, and marinate tempeh for about a half hour, moving the pieces around a few times.
  3. While the tempeh's marinated, prep your mango, beet and cucumber.
  4. Steam your beet (optional), but I prefer to do so.
  5. Fry the tempeh in a non-stick pan (I love my GreenPan), for about 5 minutes, making all sides are evenly cooked.
  6. Set aside and allow to cool.
  7. Set up your production line: 1 large plate full of water, with your hard rice wraps beside, and a clean surface for rolling.
  8. Soak 1 rice wrap at a time, and then place on cutting board. Put ingredients inside, and then fold in sides, and roll it up.
  9. Keep going until they're all done!
Recipe by Shockingly Healthy at