The best type of appetizer - easy and insanely delicious.
18 asparagus spears
1 8-ounce package tempeh or tempeh bacon
18 spring roll wrappers
goddess salad dressing or homemade tahini sauce
Note: You can use premade tempeh bacon or make it. I used plain tempeh, sliced long-wise into 18 strips, and tripled the amount of an online marinade (http://kblog.lunchboxbunch.com/2009/06/tempeh-bacon-recipe-vegan-facon-makes.html).
Dip one spring roll wrapper at a time into a bowl of water, just until pliable. At the center of each wrapper, place a strip of tempeh bacon. On it, place one asparagus spear, snapping off the woody end so that the length of the asparagus matches that of the tempeh strip. Roll the spring roll wrapper around the tempeh and asparagus and place on a well greased cookie tray. Use a liberal amount of oil, which helps the wrappers not stick and also helps the bottom of the wrapper get crispy during the baking process. Bake for 15 minutes. Serve with goddess dressing or homemade tahini sauce.