These cucumber melon spring rolls are light, fresh, and packed with lightly fried tempeh strips. Dipped in an avocado cilantro dressing, it’s a refreshing summer treat.
4 ounces thin rice noodles
3 tablespoons peanut oil, divided
1 8-ounce package tempeh, sliced into strips
1 small cucumber, sliced in thin strips
1/2 melon, sliced in strips
1/2 cup avocado cilantro dressing
8 rice paper wrappers