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In a small saucepan, simmer the tempeh in the apple juice, covered, for 20 minutes. When cool, put the tempeh in a medium bowl and mash and crumble it with a fork. Add the vegan mayonnaise, walnuts, curry powder, lemon juice, scallions, and raisins. Stir to combine. Spread the mixture into the center of each leaf and roll into a package.
For extra flavor, dip wraps in sweet Asian hoisin sauce.
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