In a skillet over medium heat, heat the oil. Add the ginger and garlic and cook for 30 seconds or until fragrant. Add mushrooms and cook for 4 minutes until softened. Stir in the cabbage, carrot, green onions, and tofu. Cook for another 3–4 minutes until vegetables are tender. Add San-J Hoisin Sauce and cook 1–2 minutes, stirring to coat the mixture. Remove from heat and let cool slightly.

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10–15 seconds until just softened. Do not over-soak. Lay flat on a cutting board.

Place about 2 tablespoons of filling in the center. Fold in the sides, then roll up tightly into a dumpling shape. Place on a parchment-lined plate to keep from sticking. Repeat with the remaining wrappers and filling.

Preheat the air fryer to 400°F. Spray the tray or basket with avocado oil spray then add the dumplings in a single layer without them touching each other. Spray the tops of the dumplings with more oil spray and cook for 12 – 15 minutes or until crispy.

Transfer to a plate and serve warm with extra San-J Hoisin Sauce for dipping.