Heat 1 tablespoon of avocado oil in a skillet over medium-high heat. Once shimmering, add crumbled extra firm tofu and sauté for about 4-5 minutes until it starts to turn golden brown. Incorporate shredded cabbage, carrots, minced garlic, and ground ginger, drizzling in soy sauce and toasted sesame oil. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp, then set the filling aside to cool slightly.

In a shallow dish, pour warm water and dip each circular rice paper sheet in for 5-10 seconds until pliable but not overly soft. Remove the sheet and gently shake off excess water. Lay it flat on a clean cutting board or work surface, ready for filling.

Once the rice paper is laid flat, spoon 2-3 tablespoons of the cooled filling onto the center. Begin by folding the bottom of the rice paper over the filling, tucking in the sides, and then carefully rolling it tightly.

After assembling all the rolls, clean the skillet and add 2 tablespoons of avocado oil over medium heat. Allow the oil to heat until shimmering, then carefully place the rolls seam side down in the skillet. Fry the rolls for about 3-5 minutes per side until they're golden brown.

While the rolls are frying, whip together a dipping sauce by combining soy sauce, maple syrup, sriracha, and freshly squeezed lime juice in a small bowl. Adjust the proportions to suit your taste.

Once the rolls are golden and crispy, use tongs to transfer them to a paper towel-lined plate to drain excess oil. Serve warm alongside your prepared dipping sauce.