Slice the leeks and red cabbage in thin strips and grate the carrots. Heat 1 tsp sesame oil in a large pan and add in the leeks, carrots, mince and spices and together for 10-15 minutes. Whilst still hot, add the baby spinach leaves and toss to wilt. Remove off the heat. One by one, dip the rice wrappers into a dish of water and submerge for 20 -30 seconds to soften. Place onto kitchen paper to remove excess water. Place a large spoonful of the cooked mince filling in the middle and roll up tightly. Meanwhile, you can prepare the dipping sauce by heating the remaining sesame oil in a pan and quickly sauté together the minced ginger and chili. Stir in the sweet chili sauce and remove from heat. Serve the dipping sauce alongside the vegan rice wrapper spring rolls.