Slice tempeh into thin strips
Heat a large frypan and add sesame oil or veggie broth. Fry tempeh until golden on all sides and set aside. (*If you have cardiovascular disease or any other chronic disease it's advisable to use veggie broth or water instead of oil when pan cooking foods)
Prepare noodles by placing vermicelli in boiling water for around 10min. Drain and set aside.
To assemble spring rolls, fill a large bowl with lukewarm water. Dampen a tea towel and place on a cutting board. Dip rice paper into water until softened then place on the damp cloth.
Sprinkle the rice paper with sesame seeds. Place a small handful of noodles in the centre of the paper. Layer with vegetables, herbs and Tempeh.
Gently fold the rice paper over once, tuck in edges and continue rolling until it is sealed.
Slice roll in half and serve with dipping sauce.