Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for 3–4 minutes, stirring occasionally, until lightly golden. Add the ginger, garlic, soy sauce, and sesame oil. Cook for another 2 minutes until fragrant.

Stir in the shredded carrots and cabbage. Cook for 3 minutes until slightly softened. Add about ¾ of the sliced green onions and cook for 1 more minute. Turn off the heat and set aside.

Fill a large shallow bowl or pie dish with warm water. Dip one rice paper sheet into the water for about 20 seconds, until just softened but still pliable. Lay it flat on a clean board.

Place about ¼ cup of filling in the center of the rice paper. Top with a pinch of green onions and some chopped cilantro. Fold the sides in to form a square parcel.

Fry pan option: Once all filling is used, wipe down the fry pan. 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.

Air fryer option: Lightly brush your air fryer basket with vegetable oil, then place the dumplings into the air fryer, making sure they are not touching. Lightly brush the tops with vegetable oil, then air fry at 375°F / 190°C for 15 minutes, flipping half way through. They will be white, crispy and puff up, with some very light golden highlights.

Serve immediately with soy sauce for dipping. Garnish with sesame seeds and extra cilantro if desired.