In a pan over medium heat, sauté the chopped carrot, spring onions, and chopped mushrooms for about 3-4 minutes until soft.

Stir in the crumbled tofu and cook for an additional 2 minutes, then mix in the cooked rice, rice vinegar, soy sauce, and corn starch.

Bring a large pot of water to a boil; blanch the Napa cabbage leaves for about 1 minute, then drain and pat dry.

Lay a cabbage leaf flat, place 2-3 tablespoons of filling at the base, fold in the sides, and roll tightly.

Heat oil in a non-stick pan; add rolls seam-side down, cooking for 2-3 minutes on each side until golden brown.

In a bowl, combine soy sauce, chili oil, sriracha, oyster sauce, and a splash of water to taste. Serve over rolls or as a dip.