Chop the cabbage and carrots into fine pieces. Mince the garlic and ginger, then thinly slice the scallions.

Heat a nonstick pan over medium heat and add a splash of oil. Sauté the tofu for about 3 minutes, then add the cabbage, carrots, spinach, ginger, and some minced garlic. Pour in the tamari sauce and cover; cook for 2-3 minutes. Stir in remaining garlic and scallions, sautéing for an additional 3-4 minutes.

Soak the rice paper wraps in warm water for about 10 seconds. Place a spoonful of the filling in the center of each wrap, fold the sides inwards, and roll tightly to seal.

Heat oil in your nonstick pan over medium heat. Place the rolls sealed side down and fry until golden brown and crispy, flipping them at least twice.

Enjoy your crispy spring rolls with your choice of dipping sauce, such as Sriracha or a spicy peanut sauce.