Step 1: Prepare the filling. In a large bowl, combine the ground pork (or alternative), shredded cabbage, chopped carrots, minced garlic, grated ginger, sliced green onions, soy sauce, rice vinegar, sesame oil, sriracha (if using), and black pepper. Mix everything thoroughly until well combined.
Step 2: Set up your workspace. Prepare a shallow dish with warm water for dipping the rice paper wrappers. Have your filling bowl, a clean, damp cutting board or flat surface, and a plate for the assembled dumplings ready.
Step 3: Hydrate the rice paper. Dip one rice paper wrapper into the warm water for about 15-20 seconds, or until it becomes pliable but is still slightly firm. Do not over-soak, or it will become too fragile.
Step 4: Fill and roll the dumpling. Lay the softened rice paper flat on your damp surface. Place 1 to 1.5 tablespoons of the filling mixture near the bottom edge of the wrapper, leaving about an inch of space on the sides. Fold the bottom edge up over the filling, then fold in both sides towards the center. Finally, roll the dumpling tightly but gently from the bottom to the top to create a compact package. The rice paper will naturally stick to itself to seal.
Step 5: Repeat and prepare for frying. Repeat the dipping, filling, and rolling process with the remaining rice paper wrappers and filling. You should get about 24 dumplings.
Step 6: Pan-fry the dumplings. Heat 1-2 tablespoons of neutral cooking oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place the rice paper dumplings in a single layer, seam-side down, ensuring not to overcrowd the pan. You may need to fry them in batches.
Step 7: Cook until golden and crispy. Fry the dumplings for 3-5 minutes per side, or until they are golden brown and crispy. If your filling is raw meat, you can add about 1/4 cup of water to the pan and immediately cover it with a lid for 1-2 minutes to steam the filling through, then remove the lid and continue frying until the wrappers are crispy again. This ensures the filling is fully cooked while maintaining crispiness.
Step 8: Serve hot. Transfer the cooked rice paper dumplings to a wire rack to drain any excess oil and keep them crispy. Serve immediately with your favorite dipping sauce.