Prepare all vegetables and tempeh as described above.
Add all dipping sauce ingredients to a small bowl and stir to combine. Set aside.
On a medium heat, sauté tempeh in oil until golden on all sides (about 10 mins). Season to taste with salt and set aside.
Pour warm water onto a dinner plate and submerge your first rice wrapper in it. After 5 seconds flip it over to dip the other side in water, then remove. Place wrapper on a chopping board, and fill one half with carrot, cabbage, pepper, cucumber, collards, alfalfa sprouts and tempeh.
Fold up bottom of rice wrapper, then fold each side over the ingredients tightly.
Serve all rolls on a large platter with the dipping sauce.
Notes
If using tofu instead of tempeh, there is no need to cook it. Raw tofu works fine in summer rolls!
Although these rolls don't contain rice noodles (vermicelli), feel free to use them if you wish. To prepare, soak noodles in boiling water for several minutes until softened, then rinse.