In a bowl, mix together soy sauce, shaoxing wine, sesame oil, and sugar to create a flavorful stir-fry sauce. Crumble the extra-firm tofu and set it aside.

Heat a medium skillet over medium heat, adding a splash of oil. Sauté minced garlic and ginger until fragrant, about 1 minute. Add shredded cabbage and carrots, cooking for 2-3 minutes until they begin to soften. Toss in crumbled tofu and stir-fry sauce, stirring until heated through and vegetables are tender, about another 2-3 minutes.

Fill a shallow dish with warm water and soften one rice paper wrapper by dipping it for 10-15 seconds until pliable. Place it on a clean surface and add spoonfuls of the vegetable-tofu mixture on the lower third of the wrapper. Fold the sides over and tightly roll it up, ensuring all ends are sealed.

Preheat your air fryer to 200°C (400°F). Line the basket with parchment paper and place the rolls inside in a single layer, leaving space between them. Lightly spray with oil and cook for 10-15 minutes, flipping halfway through.

Once the rolls are golden and crispy, carefully remove them from the air fryer. Serve immediately with a dipping sauce like soy sauce, sesame oil, and chili paste.