TLT Springrolls, Basil Aioli, Sweet Potato Slaw

Fusing American diner cuisine into Asian textures and styles makes everyday food new and exciting all over again. This take on a BLT offers all the traditional aspects but with the flavors amped up.

Tempeh, spinach, tomato and creamy avocado wrapped and pan fried into crispy spring rolls. Crunchy sweet and sour sweet potato slaw with red peppers, green cabbage and carrots. Aioli made with fresh basil and garlic.

BLT Spring Rolls
2 tbl extra virgin olive oil
1 package tempeh, cut into 4 pieces
1/2 tsp salt and pepper
1/4 tsp dill and cayenne pepper
1 cup vegetable broth
1 avocado, sliced
1 hothouse tomato, diced small
1 cup baby spinach
Wonton wrappers
Canola Oil for frying
1/4c cornstarch for dredging

Season tempeh slices with salt, pepper, dill and cayenne on both sides. In a small saute pan, heat the oil and brown tempeh on both sides. Add the vegetable broth and cook until completely evaporated and tempeh has soaked up all the broth. Remove from pan and cut into thin slices.

To assemble spring rolls, make one large square from 4 small wrappers, make sure each wrapper is overlapping another so they stay together. Use water as glue for all the edges.
On the lower third section of the square, lay some spinach leaves, avocado slices, tomato chunks and tempeh slices. Wrap up like a burrito, folding in the sides first and then rolling up. Seal with water.

When you are ready to fry the wrappers, fill a large pot with 1 inch of oil. Use a thermometer to make sure the oil reaches 350 degrees. Rub each spring roll with a thin layer of cornstarch and pan fry until golden brown.
Transfer to a paper bag to drain oil and sprinkle with a little salt. Serve with basil aioli and hot sauce.

Basil Aioli
1/2c vegannaise
2 garlic cloves, smashed
6 basil leaves, torn
1/4 tsp pepper
1/2 tsp sea salt
2 tbl extra virgin olive oil

Combine all ingredients in a food processor or blender and mix. Add more or less oil if the mayo needs help blending. Season with salt and pepper to taste.

Sweet Potato Slaw
1 small sweet potato, shredded
1/2 green cabbage, shredded
1 carrot, shredded
1 red pepper, sliced very thin
3/4 cup apple cider vinegar
1/4 cup organic brown sugar
1/2 tsp ground ginger
1/2 tsp turmeric
1 tbl salt
2 tsp pepper

In a small bowl add the sweet potato and a couple tablespoons of water. Pop in the microwave and cook through for 2 minutes. Drain water and in a larger bowl combine the warm potato, cabbage, carrot and red pepper. Add remaining ingredients and toss. Taste and season with salt and pepper if more is needed. Let sit for 20 minutes before serving so flavors can absorb.