While noodles are cooking, heat 1 tablespoon peanut oil in a pan over medium high heat. When oil is hot, lay one third of the strips of tempeh and fry, flipping once, until crisp and golden. Repeat with remaining oil and tempeh.
I’ve used both brown rice paper wrappers and white rice paper wrappers and have found the brown rice wrappers are a bit more finicky. They soften more quickly and tear more easily. So I recommend the white rice paper wrappers (<-affiliate), like the ones pictured here. Look for them at an asian market or in the international section of your local grocery store.
While the tempeh is protein packed, you could opt to add grilled chicken or pork to these spring rolls. A sweet and spicy marinade would be ideal for the meat, with soy, ginger, honey and sesame.