Finely chop or grate the cabbage, carrots, ginger, and green onions. Mince the garlic to enhance the flavor.

In a nonstick pan, heat the oil over medium heat. Sauté the firm tofu with a sprinkle of paprika for about 3 minutes.

Add in the cabbage, carrots, ginger, and minced garlic. Cook covered for 5-7 minutes until everything is tender, then let cool.

Soak rice paper wrappers in warm water for about 10 seconds until they are pliable. Be cautious not to soak them too long to prevent tearing.

Place 2 tablespoons of the filling in the center of each rice paper wrapper. Fold over the sides and roll tightly.

Heat oil in a pan and cook the spring rolls on each side until golden and crispy, roughly 3-5 minutes.

Pair your spring rolls with your favorite spicy sauce and serve immediately.