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.
Servings 6 rolls
- 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
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.
*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