These vegan ttla spring rolls are a Whole Foods sandwich copycat with a twist. This easy snack, appetizer, side, or main comes together in under 20 minutes and uses tempeh bacon, tomato, lettuce, avocado, and a garlic aioli.
It’s been a hot minute since I’ve shared a new recipe over here. I guess time flies when you’re a parent of a toddler and moving into a new home over the already hectic holiday season. We’re settling into our new home and we love it here. Things are finally starting to calm down here at the Long Lodge, so I thought now would be a great time to bring you a new recipe.
What is a TTLA?
A TTLA is a veganized version of a BLT (bacon, lettuce, and tomato) sandwich made with
- Tempeh Bacon
TTLAs were originally created by Whole Foods Market to offer a vegan sandwich option to their in-store menu. Whole Foods even shares their recipe if you can’t make it to the store to buy your own.
I doubt you’ve ever seen a TTLA like this and you’ve probably never had a spring roll like this either.
One of my favorite things to do with recipes is take a classic and give it a little twist that you didn’t see coming. For these TTLA spring rolls, I took the veganized version of a BLT and put it inside a spring roll instead of on top of bread. Voila! It really changes the feel of this snack or meal and now it feels uber fancy.
For your TTLA spring rolls, you will need:
- Spring roll wrappers made of rice paper
- Tempeh bacon
- Garlic Aioli
How to Roll a Spring Roll
I am by no means a spring roll expert, but I wanted to share a few tips and tricks I have picked up after trial and error.
- Have your ingredients prepped and ready to go- once your rice paper wrapper is wet, you don’t want to have to stop your rolling to prep more ingredients. That can leave you with a sticky mess and an unrollable wrapper. Make sure all of your ingredients are chopped and ready before you begin.
- Make sure your work surface is wet- this will prevent your rice paper from sticking to the surface. I just take a little bit of water on my hands and sprinkle it on my surface before starting a new roll.
- Use lettuce to help hold ingredients together- lettuce (or another green) can act as a second wrapper to hold your ingredients together and help you get a tight roll.
- Keep it light- rice paper is fragile. If you overfill your spring roll, it will likely tear when you try to roll it up. To prevent this, be aware of how much filling you are adding and be sure not to overfill.
- Try, try, and try again- like most things, you get better at making spring rolls with practice. Go ahead and get your practice on with these TTLA spring rolls.
TTLA Spring Rolls
- 1/2 cup vegan mayonnaise
- 1.5 tbsp lemon juice
- 1.5 tbsp ketchup
- 1.5 tsp black pepper
- 2 tsp garlic powder
- Preheat oven to 425*F and prepare a baking sheet with parchment paper
- Once the oven has heated, add the tempeh bacon and bake for 10 minutes. Set aside and allow to cool.
- While the tempeh bacon is cooling, combine all of the ingredients for the garlic aioli in a bowl and whisk to combine.
- Fill a shallow dish large enough for your spring rolls with warm water. One at a time, carefully place one wrapper in the warm water and let it sit until it is pliable and soft (no longer than 15 seconds).
- Move the wrapper to a damp work space (a cutting board works well here) and begin adding the filling ingredients. Use 1/4 of the ingredients for each roll, starting with lettuce, then tomato, tempeh bacon, and aioli. Add the avocado to the other side of the wrapper, almost on the edge (see picture).
- Roll tightly from the side containing the lettuce. Once you are about halfway through, you can tuck the ends under and continue rolling tightly until your roll is complete.
- Repeat with the remaining wrappers and filling ingredients.