Place the sliced tempeh in a bowl and toss it with coconut aminos until evenly coated. Let it sit for about 5 to 10 minutes so it can absorb the savory flavor while you continue prepping the rest of your ingredients.

Fill a large plate or shallow bowl with water. Quickly dunk the rice paper sheets one at a time, then arrange all four on a cutting board in an overlapping square shape.

In the center of the rice paper base, layer your ingredients in a compact strip. Start with romaine lettuce, then add purple cabbage, followed by carrot and green onion. Next, add the avocado slices, then the marinated tempeh, and finish with a light sprinkle of sesame seeds. Keeping the filling tight and centered makes rolling much easier and helps prevent tearing.

Fold the sides of the rice paper inward first, then begin rolling from the bottom up, keeping everything tucked in as you go. Use gentle pressure to create a firm, compact burrito shape without over-stretching the rice paper.

In a small bowl, mix the peanut butter, soy sauce, sriracha, lime juice, maple syrup, and enough water to reach your desired consistency.

Slice the burrito in half for a clean, vibrant cross-section or enjoy it whole. Serve immediately with the peanut sauce on the side, or drizzle it inside before rolling.