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Sauté the onion and garlic until softened.
Add the crumbled tofu, spinach, nutritional yeast, oregano, dill, parsley, lemon juice, salt, and pepper. Cook until the spinach is dry and most of the moisture has evaporated.
Remove from the heat and fold in the vegan feta.
Soften one rice paper sheet in warm water.
Add a line of the filling, roll it tightly like a burrito, and repeat with the remaining filling.
Lightly spray with oil.
Air fry (or bake) at 400°F (200°C) for 12–15 minutes, turning halfway, until golden and crispy.
Let them cool for 2–3 minutes, then cut each roll into bite-sized pieces with kitchen scissors.