Prepare the Filling: Finely shred the green cabbage and carrots, and dice the garlic and mushrooms. Crumble the firm tofu into small pieces to ensure it's evenly distributed. Gather all the ingredients in a large mixing bowl, ready for sautéing.

Sauté the Filling: In a skillet, heat 1 tablespoon of olive oil over medium heat, add the diced mushrooms and sauté for 3-4 minutes. Then stir in cabbage, carrots, tofu, ginger, soy sauce, sesame oil, salt, and pepper. Cook until tender, about 3-5 more minutes, then mix in the spring onions.

Wrap the Dumplings: Fill a shallow dish with warm water and dip a rice paper sheet for 5-10 seconds. Place it on a damp surface, spoon a small amount of filling in the center, fold the sides, and roll tightly. For added durability, layer a second sheet of rice paper.

Pan-Fry the Dumplings: Heat another tablespoon of olive oil in a skillet over medium-high heat. Place the dumplings seam-side down and fry for 2-3 minutes on each side until golden brown and crispy.

Serve: Transfer hot dumplings to a plate lined with paper towels. Serve with your choice of dipping sauce and enjoy fresh for maximum crunch.