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Heat the vegetable oil in a pan on the stove. Add the mushrooms and cook them for 10 minutes. Add the tofu and carrots, and cook them for 5 minutes. Stir in the cabbage and cook for another 10 minutes.
Stir in the garlic, scallions, soy sauce, and sesame oil, and add salt as needed.
To assemble, dip rice paper in water to soften and place it on a clean surface. Place 2 tbsp of the filling on top and fold it into a pocket. Repeat with the remaining rice paper sheets and filling.
Heat vegetable oil in a nonstick pan. Add the rice paper pockets and cook them for 3 to 4 minutes per side until golden brown.
Serve and enjoy!