Crispy Spring Roll Dumplings

• 4 rice paper sheets
• 200 g marinated firm tofu, cut into 4 squares
• 150 g slaw mix, finely chopped
• 100 g cooked rice (heat and serve is fine)
• 1 sheet nori sushi seaweed, quartered into 4 even squares
• 2 tbsp sesame seeds
• 1 tbsp soy sauce
• 1 tbsp sweet chilli sauce
• 1 tsp peanut butter
• 0.5 lime, juiced
• 0.5 tsp sesame oil