Start by preparing the tofu. Heat a non-stick frypan over medium-high heat with a drizzle of vegetable oil. Add shredded tofu and pan fry for 3-4 minutes until it has some golden highlights. Add soy sauce and continue to cook for a further 2 minutes. Remove from heat and set aside.

Prepare all filling ingredients: cook rice, julienne cucumber and carrot. Place roughly 2 tbsp of sesame seeds onto a small plate. Get out your nori sheets, mayonnaise and teriyaki sauce.

Wet one rice paper sheet in room-temperature water for about 20 seconds, then transfer to a large dinner plate. It should not be completely floppy as it will continue to soften as we prepare it.

Working quickly, place one nori sheet in the center of the wet rice paper sheet. Top it with shredded tofu, cooked rice, carrot, cucumber, a drizzle of mayonnaise and teriyaki sauce. Place another nori sheet on top, then fold the sides over and roll up into a log shape.

Place the roll onto the plate of sesame seeds and gently roll until coated on all sides. Place the uncooked roll onto another spare dinner plate and repeat until all 8 rolls are done.

In a large non-stick frypan, heat roughly 2 tbsp of vegetable oil over medium-high heat. Once the oil is hot, add a few rolls to the pan and cook for 1-2 minutes on all sides until the sesame seeds are lightly golden and crispy.

Transfer the cooked rice paper rolls to a plate lined with paper towel to absorb any excess oil. Repeat until all rolls 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.