In a small bowl, combine soy sauce, Shaoxing wine, sesame oil, and sugar; set aside. In a pan, sauté minced garlic and ginger over medium heat until fragrant, about 1-2 minutes. Add shredded cabbage and carrot, lightly frying them for 2-3 minutes. Then, stir in crumbled tofu and the prepared sauce, cooking until heated through. Remove the mixture from heat and let it cool slightly.

Fill a shallow plate with warm water and dip one rice paper for 5-10 seconds until it becomes pliable. Transfer the softened rice paper to a damp countertop. Place about ¼-⅓ cup of the filling near the bottom third of the paper, then fold the side edges inward. Roll it up tightly from the bottom to form a neat cylinder, ensuring the filling is secure.

Preheat your air fryer to 200°C (400°F). Line the air fryer basket with parchment paper to prevent sticking. Arrange the rolled rice paper in a single layer, leaving space between them for even cooking. Lightly spray the rolls with oil, then air fry for 10-15 minutes, flipping halfway through, until they are golden brown and crispy on the outside.

Once the Crispy Air Fryer Rice Paper Rolls are done, carefully remove them from the air fryer and let them cool for a minute. Serve immediately with your favorite dipping sauce, such as soy sauce or a tangy vinaigrette, for an extra burst of flavor.