Super Quick and Easy Spring Rolls

Mix the oils, vinegar, seeds, ginger, garlic and 1/2 cup soy sauce in a decent sized bowl.

Slice the veggies, scallions and chilies (not the sprouts or basil) into strips and mix together with soy sauce mixture.

Let the veggies marinate while you dunk your spring roll wrapper (just one) into a large bowl of water for 30 seconds or so (until it no longer feels like hard plastic).

Lay the wrapper onto a clean towel and then flip to dry both sides.

Place a bundle of marinated veggies lengthwise 1/4 of the way up from the bottom of the roll (leave an inch or so on each side for folding).

Top veggies with a pinch of sprouts and 3 basil leaves (wetting them makes them stick better).

After I made my first one I realized I could play with the basil placement to make the outside prettier…so as you go along you may want to stick the basil leaves higher up on the roll for a more dramatic presentation – they show through the top of the roll.

Roll from the bottom up, just covering the bundle. Then fold the edges in on both sides, and roll the rest up to the top.

Repeat until you use all of your veggies (makes 5 rolls).

Stir dipping sauce ingredients together and serve in ramekin.