Finely shred the green cabbage and carrots, then set aside. Dice garlic and mushrooms, and crumble the firm tofu.

Heat olive oil in a skillet over medium heat. Add diced mushrooms and sauté for 3-4 minutes until golden brown. Stir in cabbage, carrots, and tofu, season with ginger, soy sauce, sesame oil, salt, and pepper. Cook for 3-5 minutes until tender, then stir in spring onions.

Dip a rice paper sheet into warm water for 5-10 seconds, place on a damp surface, add filling, and fold edges to form a pocket. Repeat with a second rice paper sheet for durability.

Heat olive oil over medium-high heat. Fry the dumplings for 2-3 minutes on each side until golden and crisp.

Transfer to paper towels to absorb excess oil and serve hot with a dipping sauce.