In a large mixing bowl, combine ground meat, shredded cabbage, green onions, garlic, and ginger. Add soy sauce, oyster sauce, sesame oil, sugar, salt, and black pepper. Mix everything gently until well combined and evenly seasoned.

Sprinkle cornstarch over the meat mixture. Mix again until the filling becomes slightly sticky. This helps the dumplings hold their shape during cooking and keeps the filling tender and juicy after frying.

Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 5 seconds. Remove it carefully and place it on a clean surface. The sheet will soften further as you work.

Place two tablespoons of the meat mixture in the center of the softened rice paper. Fold the bottom over the filling, then fold the sides inward, and roll tightly to form a sealed dumpling.

For a crispier texture, dip another rice paper sheet in warm water and wrap it around the prepared dumpling. This extra layer creates a beautiful golden crust when fried.

Heat vegetable oil in a non-stick skillet over medium heat. Place the dumplings seam-side down and cook for about 4–5 minutes per side. Turn gently until all sides are golden and the filling is fully cooked.

Transfer the cooked dumplings to a plate lined with paper towels to remove excess oil. Allow them to rest for a few minutes before serving. This helps the crust stay crispy and the filling remain juicy.