Pour tofu onto a plate and use a dish towel or several paper towels to soak up the moisture. I used a dish towel and pressed down several times for a few seconds at a time. You want most of the moisture to be soaked up if possible. Transfer to the tofu to a large skillet, add the sesame oil, soy sauce and ginger and cook on medium-high.
While tofu is cooking, chop cucumber up into small pieces, along with the avocado.
Once the tofu is crisp, add the sesame seeds and stir to combine before transferring the tofu to a bowl.
From here, start making your spring rolls. Have a large bowl of warm water beside you.
To assemble: Soak 1 spring roll paper in water, approximately 15 seconds on one side and then flip it over and soak it for 15 more seconds or until the paper is soft. Carefully place the soaked paper on a clean towel and then add your ingredients: tofu, cucumber, carrots, and avocado. You want the rolls to be full but not so full that you can't roll them up and/or that they break.
Roll the paper up the same way you would a wrap and then set aside. Repeat this process for all 12 spring rolls.
Dip your spring rolls in teriyaki sauce/sesame oil/soy sauce and enjoy!
*I didn't measure how many carrots I used, so just have a bag sitting next to you during your assembly