Spicy Tempeh Mango Spring Rolls

Arrange sliced tempeh in a single layer in a wide, shallow bowl or a glass, rectangular container with a lid. Whisk together the remaining marinade ingredients in a small bowl. Pour mixture over the tempeh. Flip the tempeh a few times until pieces are thoroughly coated. Let the tempeh sit in the marinade for 30 minutes, flipping and mixing the tempeh 2 to 3 times. Meanwhile, line a baking sheet with parchment paper. Preheat oven to 375ºF, with the oven rack in the middle of the oven. Whisk together all dipping sauce ingredients in a small bowl. Place the marinated tempeh in a single layer on the parchment-lined pan. Discard any remaining marinade. Bake tempeh 10 minutes. Flip and bake for another 10 minutes. Remove from the oven and let it cool on the pan. Create an assembly station with rice paper, vegetables, and tempeh. Fill a wide, shallow bowl halfway with lukewarm water, and place the bowl and a cutting board at the beginning of your assembly line. Take one rice paper and submerge it fully in the water for 4 to 5 seconds. Remove the paper and let any excess water drip off. Place the rice paper on the cutting board. Place one lettuce leaf or 1 to 2 large spinach leaves on the rice paper a little off-center on the side closest to you. Top with 1 to 2 strips of mango, one strip of tempeh, 2 strips of bell pepper, a few strips of cucumber, one piece of scallion, and a few sprigs of the fresh herbs (if using). Place another lettuce or spinach leaf on top. To close, fold the edge of the rice paper that is closest to you over the filling, tucking it under the roll and pulling the roll toward you. Hold the fold in place with your thumbs on either side, and fold the left and right sides of the wrapper over the filling to close the sides (like a burrito). Roll the wrap away from you until it is rolled up. Repeat with remaining rice paper and filling ingredients. Depending on how much filling you use, you may need more or fewer rice wraps. Just before serving, slice spring rolls in half using a sharp chef’s knife (not a serrated knife). Serve with dipping sauce. Store leftover rolls in an airtight container in the fridge for up to 2 days. Prep-time: 45 MINUTES / Ready In: 1 HOUR, 15 MINUTES Makes 16 kabobs + 2 cups salsa Serving size: 4 kebabs + ¼ cup salsa