To make the dressing, combine all ingredients in blender at high speed. Store in refrigerator if there are leftovers.
Now to make the rolls, spread ginger sesame peanut dressing over tempeh, sprinkle with sesame seeds. Bake at 350 for 15-20 minutes. Remove from oven and cool completely. Cut into six strips, one for each roll.
Meanwhile, prep ingredients for easy assembly – have one large round plate to roll on, one large plate with water to dip wrappers inches.
To make spring roll: dip rice paper in warm water for 5 seconds*. Place on plate, crumble one tempeh strip down middle, leaving one inch on each end and 2-3 inches on each side. Layer 1/6 edamame and slaw over tempeh. Fold the one inch ends over and press down, so the rice paper sticks to itself. Turn to one long end and begin rolling tightly, folding over and rolling completely closed.
*After 5 seconds the rice paper will still feel firm – this is normal, do not soak longer. It continues to soften and is easy to work with if only soaked 5 seconds. Longer soaking may result in holes or tears in the rice paper.
Serve with ginger sesame peanut dressing as a dipping sauce. You could also drizzle it over the roll filling before rolling.