To make the tempeh:
Stir together ¼ cup soy sauce, ¼ cup vinegar, 2 tablespoons maple syrup and 1 tablespoon chili powder, and pour over tempeh. Allow the tempeh to marinate for at least one hour.
To make the sauce:
Add orange juice, tahini, sesame oil, rice vinegar, 1 tablespoon soy sauce, and 1 tablespoon maple syrup to a bowl, and stir well, until smooth. Add water to thin if necessary.
Once it has marinated, saute tempeh in a skillet on medium high heat in olive oil. Cook each side for approximately 2 minutes. Allow to cool before using in rice paper wraps.
Wet one brown rice paper roll and place on a plate to soften. After 1-2 minutes, start filling the roll with rice, basil, carrots, pepper and tempeh. Fold ends up, and roll to close. Repeat with remaining rolls. Garnish with black sesame seeds.