Heat 1 Talespoon of oil in a large non-stick saute pan. Saute ginger, mushrooms, carrots and kale on medium heat until softened. Transfer to a mixing bowl. Add remaining 1 tablespoon of oil to pan and saute Tofu on medium heat until browned on one side. Add to vegetable mixture and mix in sea salt.
Add sesame oil, rice wine and Tamari to filling mixture and mix well.
Place a heaping tablespoon of filling along the bottom of the long end of the spring roll wrapper, leaving 1/2 inch space on each short side. Fold both 1/2 inch short sides on top of filling and roll up until 1/2 inch is left on top. Dip your finger in water and wet the top 1/2 inch of wrapper and fold over to seal.
Grease a large cookie sheet with vegetable spray and place Spring Rolls, seam side down, on sheet. Spray tops of Spring Rolls lightly with vegetable spray. Bake in 375 degree oven for 20 minutes or until golden on the edges. Serve with dipping sauce.
Combine all ingredients in a small microwave safe bowl and heat in microwave for 20 seconds. Stir and serve with Spring Rolls.