Heat the oil in a large skillet over medium heat. Add the cabbage, carrot, white and light green parts of the green onions, garlic, and ginger. Cook for 5 to 8 minutes, until softened.

Add the crumbled tofu, soy sauce, sesame oil, and black pepper. Cook for 2 to 3 minutes, until heated through.

Remove from heat and let the filling cool for 10 minutes before assembling.

In a small bowl, mix together the soy sauce, rice vinegar, agave (or sugar), sesame oil, and chili crisp to taste. Set aside.

Fill a shallow dish with warm water. Have a clean cutting board or plate ready for wrapping.

Dip 1 rice paper sheet into the water for 10 - 20 seconds, just until pliable. Lay it flat on your work surface.

Spoon about ⅓ cup filling into the center. Fold the bottom edge up over the filling, fold the top edge down, then fold in both sides to make a tight rectangle parcel.

Dip a second rice paper sheet, lay it flat, and place the dumpling in the center. Wrap again the same way.

Repeat with remaining filling to make 10 to 12 dumplings.

Pan-fry: Heat a thin layer of oil in a non-stick skillet over medium heat. Cook dumplings for 2 to 3 minutes per side, until golden and crispy all over.

Air-fry: Preheat the air fryer to 380°F (193°C). Grease the basket. Add dumplings in a single layer and spray the tops with oil. Air-fry for 12 to 15 minutes, flipping halfway through.

Serve immediately with the dipping sauce and garnish with sesame seeds and the reserved dark green onions.