Fresh Spring rolls filled with Asian tofu slaw, served with a Sweet chili and ginger dipping sauce

Ingredients for Rolls

  • Package of Vietnamese rice paper wraps
  • Asian tofu slaw ( see recipe below)
  • black sesame seeds
  • Handful of spinach

ipping Sauce

  • 1 Blood orange, juiced
  • 2 Tbsp Sweet Chili Sauce
  • 2 Tbsp Rice wine vinegar
  • 1 drop ginger essential oil, or 1 tsp fresh
  • 1 tsp soy sauce

To assemble the rolls, add water to the wrap and spread evenly. Continue to smooth it with your hands until its pliable. Lay down fresh spinach, then 1/3 C slaw, begin to  roll one side in then both ends, continuing to roll until enclosed. Top with sesame seeds and place in fridge for at least 2 hours.  For the dipping sauce just whisk all ingredients together.