Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the minced lemongrass and garlic, sautéing for 1 minute until fragrant.

Add the crumbled tofu, chopped mushrooms, and grated carrot to the pan. Cook for 5-7 minutes until the moisture evaporates and the mushrooms are tender.

Stir in the soy sauce, sugar, sesame oil, and green onions. Cook for another minute to combine flavors, then remove from heat and let the filling cool slightly.

Fill a large shallow bowl with warm water. Quickly dip a sheet of rice paper into the water for about 2-3 seconds, then lay it flat on a clean cutting board.

Place about 2 tablespoons of the filling in the center of the rice paper. Fold the bottom up, the top down, and the sides in to create a sealed square or rectangular parcel.

Repeat with the remaining ingredients. If the wrappers feel too thin, you can double wrap them by placing the finished parcel inside a second hydrated sheet.

Clean the skillet and heat the remaining 2 tablespoons of oil over medium heat. Place the parcels seam-side down in the pan.

Fry for 3-4 minutes per side until the rice paper turns golden, bubbly, and crispy. Serve immediately with extra soy sauce or chili sauce for dipping.