Tempeh browns with cumin and coriander before joining red onion, zucchini, cucumber, and carrot inside soft rice paper wraps, each one paired with a rich avocado-cilantro cream.
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In non-stick pan, heat oil and lightly brown tempeh for 4-5 minutes . Add cumin and coriander, cooking 3 minutes more. Set mixture aside in bowl to cool.
Drain onion and combine with red pepper, zucchini, cucumber, carrot, and tempeh mixture. Mix well.
Rehydrate each rice paper wrap in bowl of warm water until soft. Transfer wrap to clean dry towel.
Spoon 1 cup of vegetable-tempeh filling on lower part of wrap in sausage shape. Fold bottom of wrap over mixture, then left and right sides to meet in middle. Finish rolling wrap forward to form shape of spring roll. Repeat with remaining rolls.
In bowl of food processor puree avocado, cilantro, olive oil, brown rice vinegar, pepper, and salt until smooth.
Slice each wrap in half on diagonal and top with dollop of avocado cream.
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