Heat a skillet over medium heat and add a splash of olive oil. Sauté garlic and ginger for about 30 seconds until fragrant. Add protein, cooking until browned for 3-5 minutes. Stir in tamari and toasted sesame oil, cooking for an additional 1-2 minutes. Mix in carrots, cabbage, and mushrooms, cooking until just tender.

In a small bowl, whisk together tamari, toasted sesame oil, and sriracha to taste. Add a splash of maple syrup for sweetness, then set aside.

Dip a rice paper sheet into the water for 5 seconds until pliable, then lay it on the oiled plate. Add a spoonful of filling, fold the bottom over, and roll tightly, folding in the sides halfway through.

Heat oil in a large skillet over medium-high heat. Place dumplings in a single layer without overcrowding; fry for 5-6 minutes until golden brown. Flip and cook for an additional 5-6 minutes until evenly browned. Transfer to a wire rack to maintain crispiness.

Serve immediately with dipping sauce on the side.