Mix all the ingredients (except the tofu) with 1/2 tablespoon of seasoning powder and combine well. Sauté the shallots until fragrant, then add the mixture and stir-fry until cooked. Add ground black pepper and chopped green onions.

Let the filling cool slightly, then crumble the tofu and mix it in. Taste and adjust the seasoning if needed. If you use rice paper wrappers, season lightly since the wrappers are already salty; if using other wrappers, add a bit more soy sauce or salt as needed.

I use wheat flour wrappers. Overlap 2 wrappers slightly for easier rolling, add the filling, and roll up. Don’t roll too tightly, or the rolls may burst when frying.

Pour plenty of oil into a pan and heat it up. Fry the rolls once until lightly golden. Lower the heat when the oil is hot. After the rolls cool, fry them a second time, or use an air fryer at 356°F (180°C) for 5 minutes, then flip and cook for another 3 minutes.