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In a skillet on medium heat, add oil and cook onions for 2-3 minutes until softened
Add crumbled tofu, mushrooms, and grated apple and cook for 10 minutes
In a jar, combine tamari, gochujang, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch to make the bulgogi-style sauce
Pour the sauce over the tofu mixture and cook for another few minutes until coated
Dip a rice paper sheet in cool water for 5-7 seconds and place on parchment paper or a clean dish towel
To the center of the rice paper, add seaweed, sushi rice, a scoop of the tofu mixture, and some cabbage
Fold the long side over, tuck the edges and roll to form a rectangular roll
Repeat until tofu mixture is finished (should make 6-8 rolls)
Spray rolls lightly with oil and air fry at 400 degrees for 8 minutes until crispy, or pan sear for 3-4 minutes per side
For the gochujang aioli, whisk together vegan mayo, gochujang, rice vinegar, and sesame oil
Serve rolls with gochujang aioli for dipping