Fresh Spring Rolls with Almond-Ginger Dipping Sauce

Soak 2 to 3 wrappers at a time in a bowl of cool water for 2 to 3 minutes or until they are soft and pliable. Remove one wrapper and place onto a smooth surface.

Avoiding the outer 2 inches, sprinkle 1/2 tablespoon sesame seeds onto the wrapper. Place one cabbage leaf and a few strips of each remaining ingredient onto the wrapper. Place the ingredients off to one side of the center and avoid the outer 1 to 2 inches.

Fold the smallest edge of the wrapper over the contents and roll over once. Keeping a firm hold on the center, fold the edges into the center, much like wrapping a burrito. Roll the entire piece up, trying to make it as tight as possible. Tears may occur, but it will still taste great!

Set the finished spring roll aside and start on the next roll. After completing all 8 rolls, slice each one diagonally and serve with Almond-Ginger Dipping Sauce.

For Tofu Marinade

Combine all ingredients in a bowl and pour over sliced and pressed tofu. Let sit a minimum of 15 minutes or place in a sealed container and marinate the tofu overnight in the refrigerator.