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Dice the mushrooms
Grate or julienne the carrot
Chop the green onions and spinach
Heat a drizzle of oil in a pan over medium-high heat
Add the green onions and sauté for about a minute
Add the mushrooms and carrots, cooking for a few more minutes
Add the spinach and crumbled tofu to the pan
Add the soy sauce, rice vinegar, sweetener, and sesame oil
Stir everything together and cook for another 2 minutes to let the liquid cook down
Set the filling aside to cool completely
Mix together the soy sauce, sweetener, rice vinegar, chili oil, and sesame seeds for the dipping sauce
Dip one rice paper sheet in cold water for a few seconds and place it on a damp surface
Add about ¼ cup of the cooled filling to the center of the rice paper
Fold the top and bottom over the filling, then fold in the sides to close the dumpling
Dip another rice paper sheet in water and place it over the first one, flipping the dumpling so the side that was facing down is now up
Repeat the folding technique to double-wrap the dumpling
Continue wrapping the dumplings until all the filling is used up
Heat a drizzle of oil in a non-stick pan over medium heat
Fry the dumplings in batches of 3-4 at a time to prevent sticking
Turn them until they're golden and crispy on both sides
Serve the dumplings hot with the dipping sauce