First, soak the sushi rice in water, drain it, then cook it with fresh water according to its package instructions.

Meanwhile, thinly slice the carrot and zucchini into matchstick pieces, and shred the cabbage into thin strips. Also, cut the nori sheets into quarters.

Combine all the tofu glaze ingredients in a separate bowl and slice the tofu into even-sized rectangles.

In a large skillet, heat a swirl of the oil over medium heat. Once hot, add the tofu and pan-fry it until golden brown on every side.

Pour the tofu sauce into the pan and continue to cook, occasionally stirring, until the sauce thickens.

To assemble the rice paper dumplings, soak a rice paper sheet in cold water for 3-4 seconds, then transfer it to a slightly damp wooden board.

Place one of the cut nori pieces into the center of the rice paper. Top that with some cooked sushi rice, pan-fried tofu, and the veggies on top.

To seal the dumpling, fold all the corners in over the filling into the center, sealing it with your fingers. Dip the flat surface of the dumpling into a plate of sesame seeds.

Repeat these steps with the remaining rice paper and filling.

Clean out the skillet and add a little more oil, heating it over medium heat.

Once hot, add a single layer of rice paper dumplings and pan-fry them on all sides for about 3-4 minutes, or until golden and crispy.

For air fryer rice paper dumplings: Cook in batches, placing a single layer of dumpling in the bottom of your air fryer basket and cooking for 8-10 minutes at 360F/182C, flipping them over halfway.

Serve the crispy dumplings immediately with the dip of your choice.