Take skillet and add all the vegetables into it, drizzle canola oil over them and cook until lightly browned/fried

While they are cooking fry up egg/ tofu and add to veggie mix

While that is cooking, boil a pot of water and add 1 piece of rice paper at a time for a few seconds (until flimsy) into the water, repeat with rest of rice paper until all pieces are ready (pliable) to use

Once veggies & egg are done take 1 piece of rice paper, spread a little hoisin sauce over it and roll veggie + egg mixture in remembering to leave a small gap at the edge, roll up, repeat until all the rice paper and mixture are gone

Preheat oven to 400 degrees F and spray baking tray with olive oil to avoid sticking, place spring rolls on tray and lightly brush olive oil over them to help avoid sticking.

Place rolls in the oven for 10-15 minutes or until a crispy and lightly browned outside can be seen, flip them and put back in oven for another 10 minutes

While rolls are cooling start preparing the dipping sauce.

Dipping sauce:

In a sauce pan combine soy sauce, brown sugar, water, rice vinegar and sesame oil on medium heat till sugar dissolves

Add in ginger and stir

Add in corn starch, bring to a boil, then reduce heat to simmer on low for 2-3 minutes, or until the sauce thickens

Remove from heat and stir in sesame seeds.

Serving:

Plate your spring rolls, add the dipping sauce to a bowl, ENJOY :)