Step 1

Slice the tempeh and marinate it in 2 tablespoons soy sauce for 5 to 10 minutes.

Step 2

Meanwhile, make the peanut dipping sauce by mixing the peanut butter powder, 1 tablespoon soy sauce, rice vinegar, water and ginger, chili and garlic powder.

Step 3

Heat up the olive oil in a skillet and fry the marinated tempeh until crispy. Set aside and let cool.

Step 4

Take a rice paper wrapper and lightly pat it with a clean damp towel until it becomes soft and pliable.

Step 5

Fill it in the middle starting with some black sesame seeds, one or two sprigs fresh cilantro and a few torn mint leaves. Put some julienned red and orange bell pepper on top, followed by julienned cucumber, edamame beans, spring onion and some sprouts. Top it all off with a slice tempeh.

Step 6

Roll the summer roll like you would roll a burrito: first tuck in the left and right side of the wrapper, and then roll it up. This can get kind of sticky and rolling summer rolls definitely takes some practice, yet even if they don't look amazing, they will still taste amazing!