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Heat a pan over medium heat and add the sesame oil, garlic, and ginger. Stir fry for a minute until the mixture becomes fragrant.
Add the mushrooms, scallions, veggies, tamari, and tofu to the pan. Cook for 5 to 7 minutes, stirring regularly until most of the water has evaporated.
Prepare a large bowl of lukewarm water. Divide the filling into 8 portions.
Dip a rice paper in lukewarm water for 5 seconds. Add the filling to the middle of the roll in a sausage-like shape. Fold the sides of the rice paper along the entire height of the wrapper. Bring the bottom layer of the rice paper above the filling, and roll all the way up. Repeat with a second rice paper sheet.
Repeat the process with the rest of the sheets and filling. Air fry the spring rolls for 8 minutes at 200C.
While the spring rolls are air frying, prepare the dipping sauce by combining tamari, sesame oil, minced garlic, chilli flakes, and rice vinegar.
Enjoy the crispy spring rolls with the dipping sauce.