Press your tofu to ensure it’s firm, then roughly chop your veggies and add them to a food processor. Process until they’re in shreds

With a shredder, shred your tofu and add to a pan over medium heat with some avocado oil, cook for 2 minutes

Add your veggies, soy sauce, chili powder, garlic, and ginger into the pan and cook for 5 minutes

Take 1 rice paper and put it in a low bowl or lipped plate with water and wet for 10-20 seconds.

Then, fill the rice paper with 2 tablespoon of the veggie tofu mixture (more or less depending on the size of your rice paper). Roll and fold until it is securely closed then repeat with the rest of your mixture

Optional, but recommended as it looks cool, sprinkle sesame seeds on one side of the rolls

Heat a pan over medium heat with a shallow amount of avocado oil then add your rice paper rolls and pan fry until crispy on both sides (about 5-7 minutes)

Serve with your dipping sauce of choice and enjoy!

Storage: I would recommend eating these fresh as they are best fresh, but you can store them in the fridge for up to 3 days. I would recommend reheating on the stove with some oil (low and slow, lid covered) or air fryer 275F 7 minutes for the same crispiness