In a large bowl, combine the ground pork, shredded cabbage, grated carrot, green onions, garlic, ginger, soy sauce, sesame oil, and black pepper. Mix well until the filling is sticky and combined.

Fill a shallow dish with warm water. Take one sheet of rice paper and dip it into the water for about 5 seconds until just pliable but not too soft.

Lay the wet rice paper on a clean cutting board. Place about 2 tablespoons of the pork mixture in the center of the sheet.

Fold the bottom of the paper up over the filling, fold in the sides, and then roll tightly to seal into a rectangular packet. Ensure the packet is sealed well.

Heat the vegetable oil in a non-stick skillet over medium heat. Place the dumplings in the pan, ensuring they do not touch each other as they are sticky.

Cook for 4-5 minutes on each side until the skin is golden brown and crispy, and the pork filling is cooked through.

Remove from the pan and serve immediately while hot and crunchy.