In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add 3 minced garlic cloves and 1 tablespoon of grated ginger, sauté for about 1 minute until fragrant.

Stir in your chosen protein and cook until browned, approximately 4-5 minutes. Next, pour in 1 tablespoon of tamari or soy sauce and 1 teaspoon of toasted sesame oil, mixing well.

Add 2 cups of thinly sliced cabbage, 2 shredded carrots, and 8 ounces of chopped mushrooms. Cook for an additional 2 minutes until vegetables are slightly softened.

Once the filling is cooked, remove the skillet from heat and transfer the mixture to a bowl. Allow it to cool for about 10 minutes.

In a small bowl, whisk together ¼ cup of tamari or soy sauce, 1-2 teaspoons of sriracha, and 1 teaspoon of toasted sesame oil. If desired, add a splash of maple syrup.

Fill a large shallow dish with warm water. Quickly dip one rice paper sheet into the water for about 10 seconds until flexible, then lay it on an oiled plate.

Spoon a tablespoon of the cooled filling into the center, fold the sides over the filling, and roll tightly from the bottom to the top.

Heat 2 tablespoons of cooking oil in a nonstick skillet over medium heat. Once the oil shimmers, gently place the dumplings in the skillet.

Fry for about 5-6 minutes on each side, until golden brown and crispy. Once done, transfer the dumplings to a wire rack to cool slightly.

Serve the crispy rice paper dumplings hot, directly after frying for maximum crunch.