Chop the napa cabbage and transfer to a large bowl, add 1 teaspoon of salt and massage evenly, let it sit for 15 minutes while you prepare other veggies, then squeeze out as much liquid as you can, discard the liquid;

In a large frying pan, heat a drizzle of oil over medium-high heat, fry off the scallions for a minute or two then add garlic, cook till slightly golden and aromatic;

Add in the carrot and mushrooms, keep stirring and cook till they're soft and mushrooms have let out the moisture;

Crumble the tofu into the pan, stir to mix well and keep breaking the larger pieces down with your spatula till the mixture is even;

Add in the napa cabbage, season with the soy sauce, coconut amino, and rice vinegar, cook till all the veggies are warmed through and the liquid is mostly gone, you can add more salt and some black pepper to taste;

Stir in the arrowroot powder or starch, mix evenly, the mixture now should be sticking together well and not too wet, set aside to cool down for 10 minutes;

Dip a piece of rice paper in water for 2-3 seconds, shake off any excess water and place onto your work surface;

Add about 1-2 tablespoon fillings to the bottom edge, fold up and encase the fillings, then fold up the left and right sides to the middle;

Keep rolling forward like a burrito, until you reach the other end, and you can fry them at this step or double up;

To double, dip another piece of rice paper, place the roll onto the bottom edge, roll up and close with the same method, repeat until you finish all the rolls, you should be able to get 10 large dumpling rolls or more if you make them smaller;

In a nonstick pan, heat a drizzle of oil over medium heat, pan fry the rolls till all sides are golden crispy, about 3 minutes for the first side then 2 minutes for the other side, check on them frequently so they don't burn;

Mix all the dipping ingredients together and serve the dumplings hot, enjoy!