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Heat neutral oil in a skillet and add minced garlic, ginger, and mushrooms, cooking for 1 minute
Mix in grated carrot, gochujang, tomato paste, sriracha, and gochugaru
Let the mixture caramelize for 1 minute
Mix in crumbled tofu and cook on medium heat for about 10 minutes, seasoning with tamari
Remove from heat and let cool slightly
Fill a shallow plate with cool water and dunk each rice paper sheet for 5-7 seconds
Lay the softened rice paper on parchment paper or a clean dish towel
Add a piece of nori seaweed to the center of each rice paper
Top with about ¼ cup of tofu mixture and a few pieces of kimchi
Fold the rice paper like wrapping a present
Set aside and repeat until all tofu mixture is used (makes about 8 rolls)
Heat more oil in a skillet over medium heat
Cook the rolls for 3-4 minutes per side until brown and crispy, keeping them from touching in the pan
Make the dipping sauce by whisking together tamari, coconut aminos, chili oil, maple syrup, rice vinegar, and sesame oil to taste
Serve the rolls with the chili oil dipping sauce