Add the cabbage, mushrooms, carrots, garlic, ginger, and spring onion to a non-stick pan. Saute for 2-3 minutes.
Add the soy sauce, sesame, and vegetable stock. Cook for 5 minutes until the vegetables have softened. Salt to taste
Pour room temp water into a large saucer or deep dish. Quickly submerge the rice paper in the water allowing it to be fully submerged and carefully place on a clean surface.
Place the soaked rice paper on a clean surface and add 1/4 cup of the filling into the middle starting at the bottom, fold over the rice paper sheet to cover the filling. Then fold the top of the sheet over the filling, then the same with the sides, fold the right side over the top and the left side on the bottom of the square/rectangle shape pocket. Tip: Use only 1 rice paper sheet per dumpling. *see video below for reference*
Pan-fry the dumplings on medium heat for a few minutes on each side until lightly golden.
