Heat 1 tablespoon of vegetable oil in a nonstick frying pan over medium-high heat. Add the shredded tofu and cook for 3–4 minutes, stirring occasionally, until golden in spots. Add the soy sauce and cook for another 2 minutes. Remove from heat and set aside.

Cook the white rice if it’s not already made. Julienne the carrot and cucumber. Set out your rice paper, nori sheets, mayonnaise, and teriyaki sauce.

Fill a shallow plate or pie dish with room-temperature water. Dip one sheet of rice paper for about 20 seconds—just until softened but not floppy—and place it on a large dinner plate.

Layer one nori sheet in the center, then add a small scoop of tofu, a few spoonfuls of rice, some carrot and cucumber, and a drizzle of mayo and teriyaki sauce (if using). Top with a second nori sheet.

Fold the sides of the rice paper over the filling and roll tightly into a log shape.

Pour the sesame seeds onto a small plate. Roll the assembled rice paper log in the seeds to coat all sides. Transfer to a clean plate and repeat with the remaining ingredients to make 8 rolls total.

Heat 1–2 tablespoons of vegetable oil in a large nonstick frying pan over medium-high heat. Add a few rolls at a time and cook for 1–2 minutes per side, turning until the sesame coating is golden and crisp. Transfer to a paper towel–lined plate and repeat with the remaining rolls, adding more oil as needed.

Serve warm with soy sauce for dipping. Sprinkle with extra sesame seeds if desired.