Cut up the veggies and slice the tempeh, first down the center, then cut into think strips. Fill a pie tin (or wide, shallow bowl) with cool water and dip one rice paper at a time for a few seconds then lay on a cutting board or clean work surface and add a few pieces of bell pepper, carrot, cabbage, broccoli slaw, and cilantro. Fold in the sides and gently roll the rice paper up around the veggies and gather them as tightly as you can to make secure rolls.