Press the tofu to remove excess liquid and coarsely grate it on a box grater. Wash or peel the carrots and also coarsely grate them. Finely shred the white cabbage. Clean the mushrooms and slice them thinly.

Add oil to a pan and fry the tofu over medium-high heat for 5 to 8 minutes until crispy. Meanwhile, slice the spring onions into rings. Peel and finely dice the garlic.

Once the tofu is golden brown and crispy, add the carrots, white cabbage, mushrooms, the white part of the spring onions and the garlic and fry for 3 to 5 minutes over medium-high heat.

Once the vegetables are soft, add the ginger and sugar and sauté for one minute. Deglaze the pan with soy and hoisin sauce. Add the chili paste and sauté for another minute, stirring constantly. Stir in the green parts of the spring onions and remove the pan from the heat.

Fill a deep pan or similar container with warm water. Dip the rice paper in it for about 5 seconds and place it on a plate or board. Spread one-sixth of the filling in the center of the rice paper. Fold the bottom edge over the filling, fold in the sides, and then fold the top edge over the filling to create a small package.

Dip a second sheet of rice paper in the water for about 10 seconds and place it on your work surface. Place a dumpling in the center and wrap it in the second sheet of rice paper as described above. Repeat this process for the remaining filling until you have 6 dumplings.

Spread oil in a pan using a silicone brush or similar tool and fry the dumplings for 3 to 4 minutes on each side over medium heat until golden brown and crispy. Make sure the dumplings don't touch each other while frying.