Start by slicing the tempeh into thin strips. Turn each strip onto its side and slice in half, so that the pieces aren’t too thick. In a separate bowl, mix the soy sauce, honey, and sesame oil together. This will be your marinade for the tempeh. In a separate pan, pour the marinade into the tempeh and leave to marinate on medium-low heat for at least 15 minutes. Cook on both sides until you reach a sticky and cooked consistency. Set aside to cool.
Cook the noodles according to the packet instructions, then drain and run under cold water until cool. Set aside.
Fill a large bowl with cold water. Lay the rice paper sheets, tempeh, cooked noodles, herbs, and lettuce right in front of you.
Dip one rice paper sheet in the bowl of water, turn it over, and make sure that the sheet is completely wet before shaking off any excess water. Lay the rice paper sheet flat on a clean workbench. Starting with the noodles, place a small quantity of each of the filling ingredients in the middle of the rice paper. Starting with the side nearest to you, carefully lift the rice paper over the filling, then roll it away from you to create a tight rice paper roll. Cut the rice paper rolls in half, if desired.
Place the hoisin sauce, coconut cream, and sriracha, in a small saucepan over low heat and warm, stirring the ingredients to combine. Remove from the heat and divide the sauce among the dipping bowls. Sprinkle the peanuts over the top and serve with the rice paper rolls.
This is just a base recipe for the tempeh spring rolls, but you can definitely go all out! You can also include julienne cucumbers, pickled carrots and radish, green onion, fresh garlic and ginger, and even kimchi! The possibilities are endless.