Spicy Tempeh and Herb Summer Rolls with Peanut Sauce

Whisk together each of the different dressings in separate bowls. Add extra water to the peanut sauce if a runnier consistency is desired. Set all aside until needed.

Preheat oven to 180 degrees celsius. Cut the tempeh lengthways into 1 cm slices. Toss with the dressing and lay snugly in a single layer in an oven-proof dish. Bake for 20 minutes, turning once during cooking. Set aside to cool before building the rolls.

Cover the vermicelli noodles with boiling water and leave for 5 minutes. Drain and run under cold water in a sieve until cooled. Use kitchen scissors or a knife to make 3 cuts through the pile of noodles to create shorter lengths.

Combine with the carrot, capsicum and spring onion in a bowl. Pour over the vegetable dressing and toss well.

Dampen a tea towel and fold in half. This will be your assembly surface.

Fill a shallow bowl with warm (not hot) water.

Place a piece of rice paper in the water dish, ensuring it is fully submerged. Remove after 30 seconds and lay on the damp tea towel. Place a piece of tempeh and a piece of avocado in the centre. Top with a small handful of the noodle and vegetable mixture. Sprinkle with fresh mint and coriander - be generous.

Roll one of the long sides snugly over the filling. Fold over the two short sides and roll the whole thing up like a cigar. Place on a plate and repeat with the remaining filling. Avoid letting the finished rolls touch on the serving plate as they can tear. If not serving immediately, cover with a damp tea towel or damp paper towels. Can be made up to 12 hours in advance.

Serve with the peanut sauce on the side for dipping. Sprinkle with black and white sesame seeds just prior to serving. Can be garnished with additional fresh herbs.