Add cabbage, carrot, green onions, garlic, ginger, soy sauce, sesame oil, and black pepper to a bowl.
Mix well until everything is evenly combined. Set aside.
Fill a wide bowl with warm water. Dip one rice paper sheet for 5–7 seconds until flexible.
Place the softened rice paper on a damp surface.
Spoon about 2 tablespoons of filling into the center.
Fold the bottom up, fold in both sides, then roll tightly into a small packet.
Repeat with remaining wrappers and filling.
Heat a skillet over medium heat and add enough oil to coat the pan.
Place dumplings seam-side down in the pan. Do not overcrowd.
Cook for 2–3 minutes per side until golden and crispy.
Remove from the pan and drain briefly on a paper towel.
Serve hot with your favorite dipping sauce.
