• Heat 1 tablespoon of the neutral oil in a nonstick skillet over medium heat. Add the garlic and ginger and sauté for 30 seconds, until fragrant. Stir in the shrimp, cabbage, carrots, and green onions. Cook for 3–4 minutes, until the shrimp is just cooked through and the vegetables are slightly softened. Stir in the soy sauce and sesame oil. Remove from heat and let the mixture cool slightly.
• Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10–15 seconds, just until pliable. Lay it flat on a clean surface.
• Spoon 2–3 tablespoons of the cooled filling onto the bottom third of the wrapper. Fold the bottom edge up over the filling, then fold in the sides and roll tightly. Repeat with the remaining filling and wrappers.
• Wipe out the pan, then add the remaining 1 tablespoon neutral oil and heat over medium. Place the dumplings seam-side down and cook for 2–3 minutes per side, until crispy and golden.

Dumpling Dipping Sauce

• Whisk all ingredients together in a small bowl. Taste and add crushed red pepper flakes to increase the heat.