Step 1

Preheat the oven to 400°F (200°C), convection setting if available.

Step 2

For the Dipping Sauce

Step 1

Dissolve the sugar in hot water in a small bowl. Add the soy sauce, rice vinegar, chili oil, minced garlic, toasted sesame seeds, and sesame oil. Stir until well combined and set aside.

Step 2

Heat the vegetable oil in a pan over medium-high heat. Sauté the mushrooms and tofu until they begin to brown. Remove from heat.

Step 3

In a large bowl, combine the sautéed tofu and mushroom mixture with the shredded carrot, spring onions, ginger, garlic, soy sauce, rice vinegar, and cornstarch (if using). Mix well to ensure all ingredients are evenly coated.

Step 4

Fill a large bowl with warm water. Soak one rice paper sheet at a time until it is soft but still slightly firm.

Step 5

Lay the softened rice paper on a clean, damp towel. Cut it in half down the middle.

Step 6

Place some of the tofu-mushroom filling in the center of each rice paper half. Fold the sides over the filling to create a triangle shape, then continue rolling tightly.

Step 7

Place the dumplings on a baking sheet brushed with vegetable oil, making sure they do not touch. Brush the tops of the dumplings with additional oil.

Step 8

Bake in the preheated oven for 10-15 minutes, or until the dumplings are golden brown and crispy. It's a good idea to flip them halfway through baking to ensure even crispiness.

Step 9

Serve the dumplings hot, accompanied by the prepared dipping sauce on the side. Garnish with sesame seeds if desired.