These baked spring rolls have a lot less fat than the deep fried version and use tempeh, a protein-packed, low-fat meat alternative made from soy beans. A 4-ounce piece of tempeh has 200 calories, 17 grams of protein and 4 grams of fat.
Marinate the chopped tempeh in sesame oil, sweet chili sauce, soy sauce (or tamari) and herbs for 15 minutes.
Heat oil in a wok or frying pan over medium to high heat. Cook tempeh mixture for a few minutes and set aside.
In a separate frying pan, heat oil and add the finely diced onion, ginger and garlic stir-fry for 1 minute. Add finely chopped celery, mushrooms, sprouts and cabbage and stir-fry for about 3 minutes. Add the previously cooked tempeh mixture and corn starch and heat until mixture boils and thickens. Remove saucepan from the heat and allow mixture to cool.
Preheat oven to 400 degrees. Brush baking sheet with oil or lightly spray with oil.
Place 1 to 2 tablespoons of the mixture on a spring roll sheet. Fold edges of sheet burrito-style. Continue until all the mixture is used. Bake spring rolls in preheated oven for 15 to 20 minutes, or until the spring rolls are golden brown.
Serve with soy sauce or hoisin dipping sauce and rice.