Preheat the oven to 400ºF. Coat a large baking sheet with cooking spray and set aside.
In a large skillet or wok, heat grapeseed oil over medium high heat.
Add the minced ginger a cook, stirring, for 1 minute.
Add the cabbage and cook, stirring occasionally, until wilted and beginning to brown, about 10 minutes.
Add tempeh and carrots and cook, stirring occasionally, for 5-7 minutes more until the tempeh is beginning to brown.
Add the garlic and 1 tablespoon soy sauce and stir to combine. Remove from the heat.
On a clean surface, lay out one egg roll wrapper with a corner facing you. Place a spoonful of filling horizontally in the middle, then fold up the bottom corner. Fold in the sides, tuck in the filling, and continue to roll tightly. Dip a finger in a little clean water and use it to moisten the far corner of the wrap. Roll up completely and press gently to seal. Place seam side down on the prepared baking sheet.
Repeat with the remaining wrappers and filling. Spray the tops of the egg rolls lightly with cooking spray. Bake 20 minutes, flipping once, until the egg rolls are golden brown and crisp on the outside.
Honey Soy Dipping Sauce
Combine all five ingredients in a medium bowl and stir throughly to combine. Serve, sprinkled with crushed red pepper flakes if desired, with the egg rolls for dipping.