• You can watch the video in the post for visual instructions.

Prepare the Fillings

• First, soak the sushi rice in water, drain it, then cook it with fresh water according to its package instructions.
• Meanwhile, thinly slice the carrot and zucchini into matchstick pieces (or use the julienne blade on a mandoline), and shred the cabbage into thin strips (slice it in half and remove the tough core first). Also, cut the nori sheets into quarters.
• Then, combine all the tofu glaze ingredients in a separate bowl and slice the tofu into even-sized rectangles.
• In a large skillet, heat a swirl of the oil over medium heat. Once hot, add the tofu and pan-fry it until golden brown on every side.

  Don't move it around too much while it cooks to get a nice crispy sear. 2-3 minutes per side should work great.
• Pour the tofu sauce into the pan and continue to cook, occasionally stirring, until the sauce thickens.

Assemble the Rice Paper Wraps

• To assemble the rice paper dumplings, first -working one at a time - soak a rice paper sheet in cold water for 3-4 seconds, then transfer it to a slightly damp (to stop it from sticking) wooden board.
• Place one of the cut nori pieces into the center of the rice paper. Top that with some cooked sushi rice, pan-fried tofu, and, finally, the veggies on top.
• To seal the dumpling, fold all the corners in over the filling into the center, sealing it with your fingers. Then dip the flat surface of the dumpling into a plate of sesame seeds for a seedy crust.

  I find it easiest to fold the wrap one side at a time. I start with the bottom-half, folding it up to cover the filling, then I fold the top half over the filling and finally the right and left sides.
• Repeat these steps with the remaining rice paper and filling.

Cook the Dumplings

• Clean out the skillet and add a little more oil, heating it over medium heat.
• Once hot, add a single layer of rice paper dumplings (not touching) and pan-fry them on all sides for about 3-4 minutes, or until golden and crispy.
• For air fryer rice paper dumplings: Cook in batches, placing a single layer of dumpling in the bottom of your air fryer basket and cooking for 8-10 minutes at 360F/182C (up to 12 minutes for large dumplings/super crispy results), flipping them over halfway.
• Serve the crispy dumplings immediately with the dip of your choice. I like to either double the tofu marinade ingredients for a dipping sauce, use Chinese Garlic Sauce, or even sometimes Hoisin Sauce. Then, enjoy!