Steamed Spring Rolls - cooking recipe

Ingredients

2 teaspoons toasted sesame oil
8 ounces tempeh (cut into two by 1/4 inch strips)
1/2 cup bean sprouts
4 scallions (cut into 3 in. pieces)
1/2 cup Chinese cabbage (shredded)
1/2 red bell pepper (roasted 1/2 cut into strips)
1 lemon, juice of
8 egg roll wraps

Preparation

Heat sesame oil in a skillet over medium heat.
Add tempeh and cook, turning, until golden brown on all sides; drain and set aside.
Combine green onions, cabbage, and bell pepper with lemon juice in a medium bowl.
Place one egg roll wrapper on work surface.
Arrange 1/8 of the vegetables, about 3 tablespoon, and a strip of tempeh close to the middle of the wrapper.
Fold over the corner near you, then the two sides corners.
Gently roll toward the far corner.
Moisten the edges with water, to seal the roll.
Arrange rolls in a steamer, and steam over boiling water for ten minutes.
Transfer rolls to serving platter.