Heat a skillet over medium-high heat and add a drizzle of olive oil. Once shimmering, add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

Next, incorporate your chosen protein, cooking until browned. Pour in low-sodium tamari and toasted sesame oil, then mix in shredded carrots, sliced cabbage, and chopped mushrooms. Sauté the filling for another 2 minutes, until vegetables are tender yet vibrant.

Transfer the fragrant filling to a bowl and set it aside to cool for several minutes at room temperature.

In a small bowl, whisk together ¼ cup of low-sodium tamari, 1 teaspoon of toasted sesame oil, and 1 to 2 teaspoons of sriracha.

Fill a shallow bowl with cool water and have two plates ready—one for the oiled dumplings and another for un-oiled ones.

To wrap the dumplings, quickly dip a rice paper sheet into the cool water for about 3-5 seconds until it softens but remains firm. Lay it flat on the plate, then add about a heaping tablespoon of your cooling filling in the center.

In a clean skillet, drizzle a little oil and heat it over medium heat. Once hot, add the prepared dumplings in batches, making sure not to overcrowd the pan. Fry for about 5-6 minutes on each side, or until they achieve a lovely golden-brown color and are beautifully crispy.

Serve your Crispy Rice Paper Dumplings warm, alongside the dipping sauce prepared earlier.