In a small bowl, mix together soy sauce, shaoxing wine, sesame oil, and sugar to create a sauce. Crumble the extra-firm tofu into a mince-like texture. Heat a tablespoon of oil in a skillet over medium heat and sauté minced garlic and ginger for 1-2 minutes until fragrant. Add shredded cabbage and carrot, cooking for 2-3 minutes before incorporating the tofu mixture, stirring until heated through. Add finely chopped green onions and let the filling cool slightly.

Fill a shallow dish with warm water and dip each rice paper sheet individually until pliable, about 10-15 seconds. Lay the softened sheet on a damp surface and add ¼-⅓ cup of your delicious filling to the lower third of the wrapper. Fold the sides in tightly over the filling, and roll from the bottom to top. Ensure a snug seal to keep the filling secure, and repeat this process until all the filling is used.

Preheat your air fryer to 200°C (400°F). Line the air fryer basket with parchment paper, ensuring ample space between each roll for even cooking. Arrange the wrapped rolls inside the basket in a single layer, making sure they don't touch. Lightly spray the rolls with oil for extra crispiness, then air fry for 10-15 minutes, flipping them halfway through until they reach a beautiful golden brown and have a crispy texture.

Once your Crispy Air Fryer Rice Paper Rolls are perfectly golden and crispy, carefully remove them from the air fryer and let them cool slightly on a plate. Serve these delightful rolls with your choice of dipping sauce, such as soy or a spicy peanut sauce, to complement the savory filling.