Take soy sauce, sweet chili sauce, chili oil, spring onion, and sesame seeds in a bowl. Mix everything very well and keep it aside.
Clean tofu, then in a kitchen towel press out excess liquid. Finely dice cauliflower, carrots, bell pepper, mushroom, green onions, and tofu. Grate fresh ginger and garlic.
Sauté ginger and garlic. Add all the vegetables and sauté for 2 minutes. Mix in tofu, salt, pepper, and soy sauce. Cook for a minute then set aside.
Dip a rice paper sheet in cold water for 10 seconds and place it on a damp surface. Add a spoonful of filling mixture in the center.
Fold both the sides, and then starting from the top, fold over the rice paper sheet to cover the filling and roll it until the end.