In a medium mixing bowl, combine the ground pork, shredded cabbage, green onions, soy sauce, sesame oil, grated ginger, and black pepper. Mix thoroughly until the filling is evenly incorporated.

Fill a large, shallow dish or pie pan with warm water. Set up a clean, slightly damp cutting board as your rolling station.

Quickly dip one rice paper wrapper into the warm water for about 5 seconds. It should still feel slightly firm, as it will continue to soften on the cutting board.

Place about 1.5 tablespoons of the pork filling in the center of the softened wrapper. Fold the bottom edge over the filling, fold in the left and right sides, and roll it up tightly into a small rectangular parcel.

To prevent the dumplings from tearing while cooking, you must double-wrap them. Dip a second rice paper wrapper in the warm water, place the rolled dumpling seam-side down in the center, and fold the second wrapper around it in the same manner. Repeat until all filling is used.

Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully add the dumplings to the pan. Leave at least an inch of space between each dumpling, as rice paper is extremely sticky and will fuse together if they touch.

Pan-fry the dumplings for 3 to 4 minutes on the first side until the bottoms are deeply golden brown and crispy.

Carefully flip the dumplings using tongs and cook for another 3 to 4 minutes on the other side until evenly crisped and the pork filling is cooked through.

Transfer the cooked dumplings to a wire rack or a paper towel-lined plate to drain off excess oil. Serve immediately while hot and crispy alongside chili oil or a simple soy dipping sauce.