1. My girl and I were cleaning out the fridge and whipped up ten of these motherfuckers. What did you cook the last time you cleaned out your dirty ass fridge? A PICKLE AND KETCHUP SANDWICH? FUCK YOU. 

    This was the very first post that started Thug Kitchen. I’ve been slammed with people asking me for the goddamn recipe, so here you go. It is a long one but fucking worth it. Peanut tempeh summer rolls 2.0 up in this bitch for Throwback Thursday. Enjoy that shit.

    PEANUT TEMPEH SUMMER ROLLS

    8 ounces of tempeh

    1 cup of water

    1 teaspoon soy sauce or tamari

    1 package large spring rolls wrappers/rice paper wrappers (They look like a stack of chalky colored, paper frisbee things. They are usually near the soy sauce at the store. They are cheap as fuck so don’t stress)

    PEANUT SAUCE MARINADE

    1/3 cup peanut butter (nothing full of sugar or a shit ton of salt)

    1/4 cup warm water

    3 tablespoons rice vinegar

    1 tablespoon lime juice

    2 teaspoons soy sauce or tamari

    1-2 teaspoons Sriracha (or your favorite hot chili sauce, which already should be Sriracha)

    1 ½ teaspoons of grated ginger (you can just cut this up all tiny if you don’t have a grater)

    1 clove garlic, cut up into small pieces

    Cut the tempeh width-wise into 1/4 inch pieces. You should end up with about 16 finger-sized pieces. In a wok or skillet bring the water to a boil with the soy sauce. Add all the tempeh and let that shit simmer for about 10 minutes or until all the water is evaporated.

    While the tempeh cooks, mix together the peanut butter and warm water in a cup until it is smooth. Add the rest of the ingredients for the marinade and keep fucking mixing until it is all uniform looking. Taste and adjust the seasoning so that you like it. That shit is on you. Pour half of the peanut sauce marinade into a shallow dish like a pie pan or whateverthefuck you have at your place. Put the cooked tempeh on top and pour the rest of the sauce over it. Let this chill the fuck out while you cut up all the rest of your shit.

    Here is where you should cut up all your veggies. I used 2 medium carrots, 1 cucumber, 6 lettuce leaves, green onions, basil, cilantro, and avocado but use whatever you have hanging around. I would make sure that you have some lettuce, something crunchy, and at least one herb but don’t fucking stress about it. Almost anything tastes good in here. Just cut up everything except the lettuce into strips about 2 inches long.

    Now the fancy shit. In the same wok or skillet you cooked the tempeh warm about 3 inches of water. You want the water hot but not so goddamn hot you can’t put your hand in it. Turn off the heat. Place one spring roll wrapper in the water for 10-15 seconds until it becomes all bendy like a noodle. Let the extra water drip off and lay that translucent son of a bitch down on a plate.

    Fold the wrapper in half so that it looks like a taco on its side. You know what the fuck I mean. Lay down the lettuce, veggies, herbs, and 1-2 pieces of tempeh down on middle third of the half circle wrapper thing we have going. Fold the wrapper over once tightly, left to right, and then fold the bottom over, like a burrito. Continue rolling and press the end flap gently against the roll. If you can make a wrap or burrito then you already have this shit on lock. Keep making rolls until you run out of filling. Finished rolls will keep in the fridge for about 2 days.

    Makes about 10-12 delicious rolls that people will be really fucking impressed with

     

     

     
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