1-First, prepare your vegetables: finely shred the 8 oz coleslaw mix, dice the 3.5 oz shiitake mushrooms, grate the 0.3 oz ginger and 0.3 oz garlic, and dice the 3 bulbs of scallions. This step keeps everything uniform for easy wrapping.

2-Next, heat 1.5 tbsp oil in a large sauté pan over medium heat and sauté the garlic, ginger, and scallions with a pinch of salt for about 10 seconds until fragrant.

3-Then, add the coleslaw mix and mushrooms to the pan, seasoning with ¼ tsp salt, 1 tbsp coconut aminos or soy sauce, and 2 tsp sesame oil. Sauté for 3 minutes until the veggies release moisture but stay crisp, then cool the filling completely.

4-Now, soften the rice paper wrappers by dipping each in room temperature water for 5-10 seconds until pliable, working on a lightly moistened surface.

5-Place about 1 tbsp of filling in the center of each wrapper, fold the bottom half up, tuck in the sides, and roll into an envelope shape use two wrappers if you want extra strength. Arrange the wrapped dumplings on a lightly oiled tray and cover with a damp towel.

6-For cooking, pan-fry by heating 1.5 tbsp oil in a nonstick skillet over medium heat, frying in batches for 3 minutes per side until golden and crispy.

7-Alternatively, air-fry the dumplings: grease the basket with oil, place the dumplings inside without crowding, spray the tops with oil, and cook at 380°F for 12-15 minutes, flipping halfway.

8-Finally, serve hot with the dipping sauce mixed from its ingredients.