Broccoli Sprout Summer Rolls

Ingredients:

Rice Paper Rolls

8 ounces organic gluten-free tempeh, cut into 16 sticks
1 bunch asparagus, ends trimmed
¾ pound oyster mushrooms, trimmed and pulled into small pieces
2 tablespoons olive oil, divided
1 large carrot, cut into matchsticks
2 scallions, thinly sliced
½ large avocado, thinly sliced
2 ounces broccoli sprouts
2 tablespoons Furikake seasoning (or sub with sesame seeds)
8 sheets rice paper wrappers

Almond Sauce

1-inch piece fresh ginger root
1 lime, juiced
2 tablespoons coconut aminos
½ cup almond butter
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ cup filtered water

Directions:

1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil, add the tempeh and sauté for two and a half minutes per side. After 5 minutes remove from heat and place the tempeh on a plate to rest.
2. Using the same skillet, add the remaining 1 tablespoon of oil, followed by the asparagus and mushrooms, sauté for 5 minutes and transfer to a plate once mushrooms are golden brown.
3. Prepare the almond sauce, microplane the ginger into a bowl, then add the remaining ingredients. Stir well until combined. For a thinner sauce, add extra water and stir.
4. To make the rice paper rolls, fill a large bowl with room temperature filtered water. Quickly dip 1 rice paper at a time into the water for 5 seconds each. The sheets shouldn't be completely softened, it will continue to soften while making the roll.
5. Place soaked wrapper onto a dampened surface and begin to assemble by adding the mushrooms, asparagus, and 2 slices of tempeh. Then continue by adding some carrots, scallions, sprouts, avocado, and a sprinkle of Furikake seasoning (or sesame seeds).
6. Gently fold in the sides first, then take the bottom end of the rice paper and gently pull it over the ingredients. Roll it up to seal, then repeat with the remaining ingredients.
7. Serve immediately with the dipping sauce and enjoy.