# Step-by-Step Directions:
01 - In a large bowl, combine meat or tofu, carrot, cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, sugar, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
02 - Prepare a large shallow dish with warm water. Dip one rice paper wrapper in water for 6-8 seconds until softened but still pliable. Avoid oversoaking to prevent tearing.
03 - Place softened wrapper on a clean, damp kitchen towel. Position 2 tablespoons of filling in the center. Fold bottom edge over filling, fold in sides, then roll tightly to seal. Repeat with remaining wrappers and filling.
04 - Heat vegetable oil in a non-stick skillet over medium heat. Arrange dumplings seam-side down and cook for 2-3 minutes until golden and crispy. Flip and cook opposite side for an additional 2-3 minutes. Cook in batches to prevent overcrowding.
05 - Whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, garlic, and chili flakes in a small bowl until fully incorporated.
06 - Serve dumplings immediately while hot and crispy, accompanied by the dipping sauce on the side.
