Red Curry Tempeh Summer Rolls

• 8 oz tempeh cut into thin strips

For the marinade:

• 1 to 1.5 Tbsp red curry paste check for shell fish or other fish ingredients
• 2 Tbsp soy sauce
• 1 to 2 Tbsp maple or sweetener of choice
• 1/2 tsp garlic powder or 2 cloves of garlic minced
• 1/4 tsp black pepper
• a few Tbsp water or coconut milk
• 1/2 tsp lemon zest optional

For the rolls

• 8 to 10 rice wrappers
• shredded carrots
• thinly sliced celery or cucumber
• fresh cilantro or basil or mint
• chopped scallions
• other additions : cooked rice noodles mung bean sprouts, peanuts.
• salt and pepper to taste

Dipping Sauce Suggestions

• tonkatsu sauce
• manchurian sauce
• Thai Peanut Sauce