Drain the tofu, press firmly in between 2 pieces of paper towel to remove any excess liquid. Using a fork, mash the tofu until it resembles breadcrumbs. Set aside.
Place carrot, white of the spring onion, garlic, and ginger into a food processor and pulse several times to chop finely, ensuring not to make a paste. Scrape out and set aside.
Place the cabbage pieces and mushrooms into the same food processor bowl and pulse several times. Remove and set aside. Heat a skillet over medium heat, add the carrot mixture and cook, stirring, for 2-3 minutes. Add the cabbage and mushroom and cook for a further 3 minutes. Remove from the heat and allow to cool. –
In a large mixing bowl add the crumbled tofu, cooked vegetable mixture, and the remaining filling ingredients. Stir until well combined. Adjust seasoning to taste.
Bring a pot of water to a boil while making the wontons. Place a wonton wrapper on a flat surface, spoon a tsp of the filling mixture into the center of the wrapper.
Using your finger, spread a thin layer of water around the edges of the wrapper. Fold one corner over the mixture to form a triangle, press along the edges to make sure it seals well.
Arrange the wontons in a steamer basket lined with baking paper and steam for 15 minutes. Depending on the size of the steamer basket you may need to repeat this step.
Meanwhile, mix the soy sauce, sesame oil, sweet chili sauce, and spring onion.
Serve the wontons with the dipping sauce and enjoy!