Steam the Tempeh: 
(Skip this step if using the Soy Maple tempeh)
Steam the Holy Plantz tempeh for 10 minutes. Slice into strips.

Marinate the Tempeh: 
(Skip this step if using the Soy Maple tempeh)
Toss the tempeh with tamari, maple syrup, sesame oil, and sriracha.

Cook the Tempeh:
Pan fry the tempeh over medium-high heat for 6-8 minutes until caramelized and crispy around the edges.
(If using Soy Maple tempeh, cook for less time and add sriracha now.)

Prepare the Dip:
Mix together the peanut butter, lime juice, soy sauce, sriracha, and a splash of warm water until smooth.

Soften the Rice Paper:
Dip each rice paper sheet into warm water for 10-15 seconds until soft.

Build the Rolls:
Layer the carrots, peppers, avocado, spring onions, coriander, and crispy tempeh into the centre of the rice paper. Roll tightly like a burrito.

Serve:
Slice in half and serve with the spicy peanut dip and extra sesame seeds. Best eaten fresh.