Rinse rice with cold water until the water runs clear. Transfer into a pot and add boiling water, cover with a lid and cook for about 15 minutes or until rice is cooked.

Meanwhile, smother tofu with garlic, teriyaki sauce and sweet chilli sauce. Pan fry in oil until crisp, on each side.

Prepare carrots and cucumber, cut seaweed into smaller pieces and fill a large bowl with cold water.

Transfer cooked rice into a bowl and season with mirin and salt. Gently fold to combine and let cool until completely cold.

Lightly dip one sheet of rice paper in the water bowl and place on a wooden board. Immediately place one piece of seaweed topped with prepared rice, tofu, sriracha, cucumber, carrots. Fold the bottom part of the recipe paper on top layer of the fillings, fold both the sides and seal with the top piece. The trick is to not dip the rice paper in water for too long and place the toppings quickly to prevent the rice paper from getting too sticky.

Coat each roll with sesame seeds and fry on both sides until crispy. Serve with your favourite dipping sauce & ENJOY!