Crumble extra-firm tofu into small pieces. Heat sesame oil in a skillet over medium heat and sauté minced garlic and fresh ginger for about 1-2 minutes until fragrant. Add shredded cabbage and carrot, cooking until just softened, around 3-5 minutes. Stir in the tofu, soy sauce, and optional Shaoxing wine, mixing well. Allow the filling to cool slightly before wrapping.

Fill a shallow dish with warm water and dip a rice paper sheet into it for about 10-15 seconds until pliable. Remove the rice paper and place it on a clean surface. Spoon 2-3 tablespoons of the cooled filling onto the center of the rice paper and fold the sides over, rolling tightly from the bottom to secure the filling.

Preheat your air fryer to 200°C (400°F) for about 5 minutes. Lightly spray the air fryer basket with oil.

Arrange the wrapped rice paper rolls in a single layer in the air fryer basket. Spray the tops lightly with oil. Cook at 200°C (400°F) for 10-15 minutes, flipping halfway through until they turn golden brown and crispy.

Once cooked, take the crispy rolls out of the air fryer and let them cool slightly. Serve warm with your favorite dipping sauces.