Cook the Filling:
In a large pan over medium heat, sauté carrot, spring onions, and mushrooms for 3–4 minutes until softened.
Add Tofu:
Stir in the crumbled tofu and cook for 2 minutes, mixing well.
Season the Mixture:
Add cooked rice, rice vinegar, and soy sauce. Stir to combine.
Thicken Filling:
Sprinkle cornstarch over the mixture and cook for 1–2 minutes until slightly thickened. Remove from heat and let cool slightly.
Prepare Cabbage Leaves:
Bring a pot of water to a boil. Blanch Napa cabbage leaves for about 1 minute until tender. Drain and pat dry.
Assemble Rolls:
Lay a cabbage leaf flat, add 2–3 tablespoons filling near the base, fold in sides, and roll tightly. Repeat with remaining ingredients.
Pan-Fry Rolls:
Heat a little oil in a non-stick pan over medium heat. Cook rolls seam-side down for 2–3 minutes per side until golden and slightly crisp.
Make Sauce:
In a small bowl, whisk together soy sauce, chili oil, sriracha, oyster sauce, and water. Adjust to taste.
Serve:
Serve cabbage rolls warm with sauce drizzled on top or on the side.