To make the filling, add sesame oil to a fry pan over medium heat. Add vegetables and cook until the vegetable are soft.

Stir in ginger, garlic, soy sauce, oyster sauce and rice wine vinegar and cook for 2 mins.

Add tofu and cook for a further 1-2 minutes. Stir in spring onion and set aside to cool.

Fill a shallow dish with warm water to soak rice paper for 5-10 seconds, then place onto a flat working surface or chopping board.

Place approximately 2 tablespoons of filling into the middle of the softened rice paper. Fold the bottom of the rice paper upwards to cover the filling, then fold the left and right sides inwards. Roll upwards to seal. Repeat steps for the remaining rolls.

Serve with a chilli soy sauce or on their own.