Prepare tofu by removing excess water and crumbling it into a large mixing bowl.

Add finely shredded carrots, white cabbage, and chopped shiitake mushrooms to the bowl with crumbled tofu.

Mix in minced garlic, grated ginger, sesame oil, five-spice powder, and tamari sauce, adjusting seasoning to taste.

Cook filling in a non-stick pan with vegetable oil over medium heat for 12-15 minutes.

Soak vermicelli noodles in boiling water for 5-7 minutes, then drain and mix with the cooled filling.

Soak each rice paper sheet in lukewarm water for 10 seconds, then lay flat and add filling. Wrap tightly.

Cook dumplings in a frying pan over medium-high heat for 3-4 minutes on each side until golden brown.

Combine soy sauce, sesame oil, sesame seeds, rice vinegar, and maple syrup to make the dipping sauce.