In a large bowl, combine all of the ingredients, except for the rice paper sheets. Mix well until all of the ingredients are well coated in the seasonings.

Dampen a rice paper sheet until it’s pliable, but not soggy. Place on a clean wet surface to prevent sticking. Add about two tablespoons of filling to the center of the rice paper. Fold the bottom of the rice paper over the filling, bring the sides towards the center, then fold the top edge toward the center to seal the dumpling. As you wrap your dumplings, don’t let them touch each other, otherwise, they’ll stick together and it’ll be pretty much impossible to separate them.

Optional: You can wrap the dumpling in another rice paper sheet if you like an extra chewy texture. I like a single layer of rice paper because you get a deeper char flavor on the dumpling. Choose if you like a more chewy texture, more charred flavor, or make a mixture of both types of dumplings! If you decided to wrap the dumpling again, make sure to place the dumpling in the rice paper with the folded seam facing down so the dumpling will be an equal thickness on each side.

Heat a large skillet on medium-high. Add a very small amount of oil, wipe off any excess oil, then add in dumplings. Work in batches if needed so the pan doesn’t overcrowd. Overcrowding makes it difficult for the dumplings to crisp. Cook for about 3 minutes per side, or until they’re crispy and golden. Keep a closer on the filling side of the single wrapped dumpling because it’ll char much more quickly than the folded side. Serve immediately & enjoy!