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1
Mix the oils, vinegar, seeds, ginger, garlic and 1/2 cup soy sauce in a decent sized bowl.
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2
Slice the veggies, scallions and chilies (not the sprouts or basil) into strips and mix together with soy sauce mixture.
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3
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).
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4
Lay the wrapper onto a clean towel and then flip to dry both sides.
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5
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).
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6
Top veggies with a pinch of sprouts and 3 basil leaves (wetting them makes them stick better).
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7
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.
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8
Roll from the bottom up, just covering the bundle.
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9
Then fold the edges in on both sides, and roll the rest up to the top.
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10
Repeat until you use all of your veggies (makes 5 rolls).
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11
Stir dipping sauce ingredients together and serve in ramekin.
