1. Sauté the filling over medium-high heat with aromatics (ginger, garlic, scallions) and mushrooms until vegetables are slightly softened but still crisp.

2. Fill a large bowl with room temperature water. Dip each rice paper sheet for 5-10 seconds until just starting to soften.

3. Place about 1 tablespoon of filling in the center of each wrapper. Fold bottom up, sides in, then roll up from bottom to form an envelope shape.

4. For pan-frying: Heat a nonstick skillet over medium heat. Add oil and cook dumplings in batches for about 3 minutes per side until golden and crispy.

For air-frying: Grease basket with avocado oil. Place dumplings with space between them, spray with oil, and cook at 380°F for 12-15 minutes, flipping halfway through.

5. Serve immediately while hot and crispy.