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To prepare the filling, heat sesame oil in a pan over medium-high heat. Roast the garlic, ginger, and chili if using until fragrant. Add the carrot, cabbage, and tofu. Roast for a few minutes with soy sauce until softened. Add the cilantro at the end.
Cut the rice paper wrappers into a triangular shape (or buy already triangle shaped ones if you can find them). Dip into cold water for a few seconds. Add around 2 tsp of the filling to the bottom side of the triangle. Fold the paper tightly over the filling. Tuck in the sides and roll up tightly.
Lightly brush or spray the rolls with oil and air-fry at 200 degrees C or 395 F for around 10-15 minutes until crispy. They are ready when they begin to harden and form crispy white edges. You can pan-fry them or make them in the oven as well. Enjoy with (vegan) chili mayonnaise or soy sauce.