Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 3 cloves of minced garlic and 1 tablespoon of grated ginger; sauté for about 30 seconds.

Add ½ pound of your choice of protein to the skillet, cooking until browned and fully cooked, about 4-5 minutes. Stir in 1 tablespoon of tamari or soy sauce and 1 teaspoon of toasted sesame oil.

Toss in 2 shredded carrots, 2 cups of thinly sliced cabbage, and 8 ounces of chopped mushrooms. Sauté for about 2 minutes or until vegetables are just tender.

Prepare a shallow bowl of cool water and two plates lightly oiled. Organize workspace for wrapping the dumplings.

Dip a large rice paper sheet into the water for a couple of seconds, then place on an oiled plate.

Spoon about 1 heaping tablespoon of filling onto the rice paper. Fold sides in and roll the bottom up tightly.

In the same skillet, add a thin layer of oil and heat over medium-high. Add dumplings and fry 5-6 minutes per side until golden brown and crispy.

Transfer the dumplings to a wire rack to drain excess oil. Serve immediately with your favorite dipping sauce.