Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once shiny, add the minced garlic and grated ginger. Sauté for about 30 seconds until lightly golden.

Stir in your choice of protein and cook for 1-2 minutes until browned. Add tamari or soy sauce, sesame oil, carrots, cabbage, and mushrooms. Cook for an additional 2 minutes until vegetables are slightly softened.

Transfer the mixture to a bowl and let cool for a few minutes. Whisk together dipping sauce ingredients during this time.

Set up a dumpling station with a shallow bowl of cool water and oiled plates.

Dip a rice paper sheet in the cool water briefly until pliable, remove it and place it on an oiled plate.

Spoon a heaping tablespoon of filling into the center of the softened rice paper. Dampen edges with water and fold to seal. For sturdiness, consider double wrapping.

In the skillet, add more oil and increase heat to medium-high. Cook dumplings for about 5-6 minutes per side until golden brown.

Transfer cooked dumplings to a serving platter and enjoy immediately, preferably with dipping sauce.