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In a food processor, pulse together the extra firm tofu, carrot, edamame, mushrooms, and aromatics until everything is well mixed.
Soak a sheet of rice paper in water until it softens.
Place a few spoonfuls of the filling onto the softened rice paper.
Shape the filling and carefully fold the rice paper to create a roll.
Steam the rolls for approximately 5 minutes, or until they are heated through.
To prepare the topping, combine chilli oil with soy sauce, shaoxing wine, sesame oil, and white pepper.
Drizzle the topping over the steamed rolls and garnish with sliced spring onions before serving.