Grate the tofu using a box grater. Heat a splash of vegetable oil in a frying pan over medium heat. Add the grated tofu, shredded coleslaw mix, garlic, and ginger. Stir-fry for 3-5 minutes until the vegetables are slightly softened. Add the soy sauce, hoisin sauce, and sesame oil, then cook for another 1-2 minutes until well combined. Remove from heat and allow the filling to cool completely.

Fill a shallow bowl with cold tap water (not hot). Dip one sheet of rice paper into the water for 5 seconds, just until it is fully wet but still firm. Lay it flat on a clean surface.

Place a spoonful of the cooled filling in the centre of the rice paper. Wait a few minutes until the rice paper is pliable then fold up the bottom over the filling. Fold in the sides, and finally roll up tightly from bottom to top. Repeat with the remaining sheets and filling.

Heat a splash of vegetable oil in a non-stick frying pan over medium heat. Add the dumplings in a single layer and cook for 2-3 minutes on each side, or until golden brown and crispy. Work in batches if needed to avoid overcrowding the pan.

Transfer the dumplings to a serving plate. Sprinkle the dumplings with sesame seeds and sliced spring onion. Serve immediately with soy sauce or a dipping sauce (see notes).