Begin by draining excess water from the firm tofu, then crumble it into a large mixing bowl. Add finely shredded carrots, chopped white cabbage, and shiitake mushrooms, along with minced garlic and ginger. Drizzle in sesame oil, tamari, five-spice powder, and a pinch of pepper. Mix thoroughly until all ingredients are well combined.

Heat two tablespoons of vegetable oil in a large non-stick pan over medium heat. Carefully pour in the filling mixture and sauté for 12-15 minutes, stirring occasionally until the cabbage becomes slightly tender and the flavors meld together.

In a separate bowl, soak the vermicelli or glass noodles in boiling water for about 5-7 minutes, or until they soften and become pliable. Once ready, drain the noodles and rinse them under cold water.

Once your filling has cooled slightly, gently fold the soaked noodles into the mixture. Stir carefully to combine everything, ensuring the noodles are evenly distributed.

To form the dumplings, soak rice paper sheets in lukewarm water for about 10 seconds until pliable but not overly soft. Place a sheet on a clean surface, then spoon a small amount of filling into the center. Fold the edges over the filling and roll tightly.

In a large frying pan, heat enough vegetable oil over medium heat to cover the base. Once hot, gently place the dumplings in the pan, frying for 3-4 minutes on each side until golden brown and crispy.

While the dumplings fry, prepare your dipping sauce by combining soy sauce, a splash of sesame oil, sesame seeds, rice vinegar, and maple syrup in a small bowl. Mix well until fully incorporated.