In a bowl, combine dry TVP with hot vegetable broth. Let it sit for 10-15 minutes until rehydrated and soft. Drain any excess liquid.

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.

Add minced garlic and grated ginger to the skillet. Sauté for another minute until fragrant.

Stir in the grated carrot, shredded cabbage, and chopped mushrooms. Cook for 5-7 minutes, until vegetables are tender-crisp.

Add the rehydrated TVP to the skillet. Stir well to combine with the vegetables.

Pour in the soy sauce, rice vinegar, sriracha, and red pepper flakes (if using). Cook for 2-3 minutes, allowing the flavors to meld.

In a small bowl, whisk together cornstarch and 1/4 cup of water to create a slurry. Pour the slurry into the skillet, stirring constantly until the mixture thickens slightly. Remove from heat and let the filling cool slightly.

Prepare your workspace: fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for 15-20 seconds until it's pliable. Lay it flat on a clean surface.

Place about 2 tablespoons of the cooled filling near the bottom edge of the rice paper. Fold the bottom edge over the filling, then fold in the sides. Roll tightly from the bottom up to create a compact spring roll.

Repeat with the remaining wrappers and filling.

To serve fresh, simply arrange on a platter. For crispy rolls, heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Fry the rolls in batches for 2-3 minutes per side, until golden brown and crispy. Drain on paper towels.

Serve the Spicy Vegan 'Meat' Spring Rolls warm with sweet chili sauce for dipping.