Combine pork, green onions, garlic, ginger, and soy sauce sauce in mix until just combined.
Heat sesame oil in a large skillet over medium heat. Add cabbage, carrot, and mushrooms, and sauté until slightly softened – about 3 minutes.
Add the pork mixture and cook stirring until mostly browned. Remove from heat.
While the pork cools, prepare a shallow plate filled with cold water big enough for the rice paper. Prepare a sheet of parchment paper and place on a flat surface. Moisten a cutting board with some water to keep the rice paper from sticking while you work.
Dip a rice paper in the plate of cold water, then place on the cutting board. Wait 30 seconds for the paper to soften to a foldable texture.
Add 1 tablespoon of the pork mixture in the center. Fold the bottom half up to cover the filling, then fold the sides in. Roll the dumpling up and away from you to wrap with the remaining paper on top. Each side should have at least 2 layers of rice paper. If you see that there’s only one layer, you can wrap with another layer of rice paper to ensure there’s no tearing during cooking.
Place the wrapped dumpling on parchment paper to keep from sticking, then repeat with the rest of the filling.
Heat a nonstick skillet over medium high heat and add a thin layer of oil, about 1-2 tbsp. Add the dumplings in a single layer without touching each other, then fry for 3 minutes per side until golden and crispy.
Remove from heat and serve warm with the dipping sauce. Enjoy!