Anthony Ayatin, a San Diego native, has been a pop-up chef for nearly four years. He is an expert in creating bold flavors utilizing fermented foods. Anthony is currently on a journey to start traveling Asia, hoping to taste many flavors and experience new cultures along the way.
These tempeh spring rolls are fresh and easy to make! We first start off by marinating the tempeh in a sweet, salty, and nutty combination. To give the roll... Read more.