Wipe the mushrooms with a damp cloth to remove any dirt, then finely chop them. Slice the leek thinly and cut the cabbage into thin strips. Soak both in cold water for a few minutes. Peel and finely grate the carrot.

Drain the tofu and pat it dry (no need to press it), then crumble it finely. Peel the fresh ginger and garlic; finely chop the garlic (you’ll grate the ginger directly into the pan later).

Heat the sesame oil in a large nonstick skillet. Add the mushrooms, cabbage, leek, carrot, and tofu. Stir with a wooden spoon and sauté over medium heat.

When the vegetables start to soften, add the chopped garlic and grate the ginger over the mixture. Add the soy sauce and continue cooking on low heat, covered, until all the liquid has evaporated.

Place 1 tablespoon of filling in the center of the moistened rice paper. Fold up the bottom edge, then fold in the sides, and finish rolling to form a pouch. Repeat with the remaining sheets and filling.

As you finish each pouch, place it on parchment paper, brush the top with sesame oil, and sprinkle with sesame seeds.

COOKING METHOD 1: Place the pouches with the parchment paper in an air fryer and cook at 355°F (180°C) for 10-12 minutes, until golden and crispy.

COOKING METHOD 2: Place the pouches with the parchment paper on a baking sheet and bake in a preheated oven at 400°F (200°C) for 15 minutes, until golden and crispy.

Remove the pouches and serve immediately with the dipping sauce.