Heat the sesame oil in a large skillet over medium heat. Add the garlic and ginger, and cook for about 30 seconds until fragrant.

Add the chopped mushrooms and cook for 4 to 5 minutes, stirring often, until they release their moisture and begin to brown.

Stir in the cabbage, carrots, chopped edamame, and crumbled tofu. Cook for another 4 to 5 minutes, until the vegetables soften slightly but still keep some texture.

Add the soy sauce or tamari, rice vinegar, sesame seeds, green onions, and black pepper. Stir well and cook for 1 to 2 more minutes, until the filling is flavorful and most excess moisture has evaporated.

Transfer the filling to a bowl or tray and let it cool for 10 minutes.

Set up a rolling station with a shallow dish of warm water, the cooled filling, the rice paper wrappers, and a clean work surface.

Dip one rice paper wrapper into the warm water for 5 to 8 seconds. Remove it while still slightly firm.

Place the wrapper on the work surface and add about 1/3 cup of filling near the lower third, shaping it into a short log.

Fold the bottom edge up over the filling, fold in the sides, and roll tightly to seal. Repeat with the remaining wrappers and filling.

Heat 1 tablespoon of neutral oil in a nonstick or well-seasoned skillet over medium heat. Place several rolls seam-side down in the pan, leaving space between them.

Cook for 2 to 3 minutes per side, turning carefully, until the wrappers develop crisp, golden-brown patches and the rolls are heated through. Add more oil as needed for the remaining batches.

Transfer to a plate, garnish with extra sliced green onions, and serve warm.