18 spring roll wrappers
1 (8-ounce) package tempeh bacon
18 asparagus spears
1 cup goddess salad dressing or tahini sauce
1. Dip one spring roll wrapper at a time into a bowl of water just until pliable, then transfer to a flat surface.
2. At the center of each wrapper, place a strip of tempeh bacon. Layer with one asparagus spear, snapping off the woody end so that the length of the asparagus matches that of the tempeh strip.
3. Roll the spring roll wrapper around the tempeh and asparagus and place on a well-oiled cookie tray. Use a liberal amount of oil, which helps the wrappers not stick and also helps the bottom of the wrapper get crispy during the baking process.
4. Bake at 350 degrees F for 15 minutes. Serve with goddess dressing or tahini sauce.
Note: I use plain tempeh, sliced lengthwise into 18 strips, and triple the amount of an online marinade (http://kblog.lunchboxbunch.com/2009/06/tempeh-bacon-recipe-vegan-facon-m... ).
Source of recipe: June 2009 Vegan Chef Battle