Heat frypan over medium-high heat with a drizzle of vegetable oil. Add crumbled tofu and pan fry for 3-4 minutes until it has some golden highlights.

Add ginger, garlic, soy sauce and sesame oil and cook, stirring for 2 minutes.

Add carrot and cabbage. Cook, stirring for 3 minutes. Lastly, add ¾ of the spring onion. Stir for 1 minute, then turn off heat.

Fill a medium size bowl with hot water. Dip each rice paper sheet in the water for about 20 seconds until it begins to soften.

Place the rice paper sheet onto a chopping board, then fill with about ¼ cup of the filling. Sprinkle with some spring onion and fresh coriander, then fold all sides so it is a square.

Wet a second rice paper sheet, and place the dumpling, folded side down, into the centre. Wrap the dumpling in the second sheet of rice paper and place onto a plate.

Once all filling is used, wipe down the frypan. Return it to the stove and add 1 tbsp vegetable oil.

Once the oil is hot, place the dumplings into the pan 3-4 at a time, being careful that they don’t touch (otherwise they will stick together). Fry on each side for 2-3 minutes or until rice paper bubbles and turns crispy, with light golden highlights.

Repeat until all dumplings have been fried, adding extra vegetable oil for frying if needed.

Serve immediately with soy sauce on the side. Garnish with a sprinkle of sesame seeds, extra coriander leaves.