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Crumble the tofu, grate the carrot, slice the cabbage, and mince the garlic and ginger
Heat a pan with a little oil and cook the tofu until golden
Stir in the vegetables, garlic, and ginger
Season with salt and pepper, add hoisin and soy sauce, and cook until coated and fragrant
Let the filling cool
Soften rice paper in warm water
Fill each rice paper with the tofu mixture and roll tightly using two wrappers
Pan-fry the rolls until golden and crisp
Mix vegan mayo, chilli crisp, rice wine vinegar, soy sauce, and water to make dipping sauce
Plate up the rolls and serve with chilli crisp mayo for dipping