Vietnamese spring rolls with tempeh

This is how you make it

1. Prepare the brown rice vermicelli according to the instructions on the packaging. Drain and rinse with cold water.
2. Slice the tempeh into (very) thin slices. Heat the coconut oil in a frying pan. Fry the tempeh until it's golden brown and crispy. Season with pepper and salt. Set aside.
3. Prepare the remaining ingredients: slice the avocado into thick slices, wash the romaine lettuce, and julienne the cucumber.
4. Rinse a rice paper under the tap for 10-20 seconds. The paper should still be slightly firm, preferably not too soft. Rice paper will naturally soften enough to roll while preparing. Place the paper on a slightly moistened plate.
5. Place a leaf of lettuce on the rice paper, followed by the fried tempeh, a small handful of cooked rice vermicelli, 1 or 2 slices of avocado, and some cucumber strips. Add a few leaves of fresh cilantro if you like.
6. Fold the bottom half of the rice paper over the filling, fold the sides inwards, and roll tightly.
7. Repeat the process for the remaining sheets and ingredients.
8. Mix all the ingredients for the dipping sauce and dip your rice paper rolls in it.