Heat a non-stick frypan on a medium heat and cook tempeh for 2-3 minutes on each side, until crispy.
Place the remaining ingredients except rice paper sheets into a bowl, season and mix well to combine.
Submerge rice paper into a large bowl of warm water for 10 seconds, until completly soft. Transfer onto paper towel.
Place 1/3 of the mixture into the centre of each rice paper sheet, lengthways across, top with fried tempeh. Fold each shorter end inwards over mixture, then roll from the bottom over tightly to close.
Combine sauce ingredients to a smooth paste.
Serve rice paper rolls with peanut sauce and extra lime and chilli.