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Add tofu to a large nonstick pan and sauté on both sides for about 3 minutes with some olive oil and hot paprika. Add in the cabbage, carrots, spinach, 1 minced clove of garlic, ginger and tamari sauce. Cover for for 3-4 minutes.
Add in the rest of the minced garlic, scallions stir occasionally for another 3-4 minutes. Let the mixture cool off a bit, before adding it to the rice paper.
Hold the rice paper in a deep plate filled with water for about 10 seconds, until the rice paper softens. Place it on a flat large plate and place about 2-3 tbsp of the cabbage and tofu in the middle. Then wrap the rice paper like you would a burrito folding from each side.
Heat a nonstick pan and add a bit of oil for frying, then add the spring rolls with the side that needs to be sealed first. Let cook for 1-2 minutes, then flip and do it again until golden brown. I had to flip twice on each side.
Repeat until you run out of cabbage and tofu mixture and serve immediately with a spicy sauce of choice like sriracha or spicy sweet.