Heat 1 tablespoon of sesame oil in a skillet over medium-high heat until shimmering. Add 2 cloves of minced garlic and 1 tablespoon of minced fresh ginger, sautéing for about 30 seconds until fragrant. Then, add 1 cup of diced extra firm tofu, cooking until the edges are lightly browned and firm, around 5 minutes.

Next, stir in 1 cup of shredded carrots, 1 cup of shredded cabbage, and ½ cup of soaked wood ear mushrooms. Sauté for 3-5 minutes until the vegetables become tender and any liquid has evaporated, achieving a slightly wilted look. Pour in 2 tablespoons of low-sodium soy sauce and a sprinkle of black pepper, mixing thoroughly, then allow the filling to cool completely.

Fill a shallow bowl with warm water. Dip one circular rice paper wrapper into the water for just 2 seconds, then place it flat on a clean, damp surface. Spoon 2 tablespoons of the cooled filling into the center, fold the edges over, and roll tightly from the bottom to secure the filling, creating your Ultra-Crispy Fried Rice Paper Roll.

If you have an air fryer, preheat it to 375°F (190°C) while you prepare the rolls. Alternatively, heat a skillet with enough avocado oil to cover the bottom over medium-high heat. Place the rolls in the air fryer basket or skillet and fry for about 4-5 minutes per side until golden brown and crispy.

In a small bowl, whisk together ¼ cup of water, 2 tablespoons of fresh lime juice, 1 tablespoon of fish sauce, 1 minced garlic clove, and sliced chili to taste for a flavorful dipping sauce. Taste and adjust the flavors as needed.