Prepare the Rice Paper: Start by filling a shallow dish with warm water. Soak a rice paper sheet in the water for about 5 seconds, until it becomes pliable but still firm enough to handle.

Make the Filling: In a mixing bowl, combine cooked rice, shredded cabbage, shredded carrots, chopped cilantro, soy sauce, sesame oil, grated ginger, minced garlic, salt, and pepper. Stir the mixture until evenly distributed.

Assemble the Dumplings: Spoon a portion of the filling onto the center of the rice paper sheet. Fold the sides over the filling, then fold the bottom up and roll tightly. Repeat with remaining sheets and filling.

Heat the Oil: In a large skillet, heat vegetable oil over medium-high heat for about 2-3 minutes, testing readiness by flicking water into the pan.

Fry the Dumplings: Place the dumplings in the hot oil, frying for 2-3 minutes on each side until golden brown and crispy.

Drain and Serve: Remove dumplings using a slotted spatula and place on paper towels to absorb excess oil. Serve hot with your favorite dipping sauce.