Steamed Spring Rolls

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

Directions

1. 1

   Heat sesame oil in a skillet over medium heat.

2. 2

   Add tempeh and cook, turning, until golden brown on all sides; drain and set aside.

3. 3

   Combine green onions, cabbage, and bell pepper with lemon juice in a medium bowl.

4. 4

   Place one egg roll wrapper on work surface.

5. 5

   Arrange 1/8 of the vegetables, about 3 tablespoon, and a strip of tempeh close to the middle of the wrapper.

6. 6

   Fold over the corner near you, then the two sides corners.

7. 7

   Gently roll toward the far corner.

8. 8

   Moisten the edges with water, to seal the roll.

9. 9

   Arrange rolls in a steamer, and steam over boiling water for ten minutes.

10. 10

    Transfer rolls to serving platter.