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In a large pan over medium heat, sauté the carrot, spring onions, and mushrooms for 3–4 minutes until softened.
Add the crumbled tofu and cook for another 2 minutes, stirring well to combine.
Stir in the cooked rice, rice vinegar, and soy sauce.
Sprinkle the corn starch over the mixture and cook for another 1–2 minutes, stirring to thicken slightly. Remove from heat and let cool slightly.
Meanwhile, bring a large pot of water to a boil. Blanch the Napa cabbage leaves for about 1 minute until just tender. Drain and gently pat them dry with a clean kitchen towel.
Place a cabbage leaf flat on a clean surface. Spoon 2–3 tablespoons of the filling near the base. Fold in the sides, then roll tightly to enclose the filling. Repeat with remaining leaves and filling.
Heat a drizzle of oil in a non-stick pan over medium heat. Add the cabbage rolls seam-side down and pan-fry for 2–3 minutes per side, or until golden and lightly crisped.
In a small bowl, whisk together the soy sauce, chilli oil, Sriracha, oyster sauce, and water. Taste and adjust the heat or saltiness as needed.
Serve the cabbage rolls warm, drizzled with the sauce or with the sauce on the side for dipping. Enjoy!