Prep the vegetables: Shred the cabbage, carrots, and any other crunchy add-ins. Slice the peppers thinly and chop the mushrooms small so they cook fast.

Sauté the aromatics: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and ginger and cook 30 seconds until fragrant.

Cook the veggies: Add mushrooms first; cook 2–3 minutes to release moisture. Add cabbage, carrots, and bell pepper. Stir-fry 3–5 minutes until just tender but still crisp.

Season the filling: Add soy sauce, rice vinegar, and sesame oil. Toss well. Stir in green onions. Taste and adjust salt or soy as needed.

Cool completely: Spread the mixture on a tray to cool 10–15 minutes. Cool filling = crisp wrappers.

Set up your station: Place wrappers, a small bowl of water, the cornstarch slurry, and the cooled filling within reach. Line a sheet pan with parchment.

Fill and roll: Lay a wrapper like a diamond. Add 2–3 tablespoons of filling near the bottom. Fold bottom point up over filling, then fold in sides tightly. Roll toward the top point. Brush the tip with cornstarch slurry to seal. Roll tightly to remove air pockets.

Choose your cooking method: Pan-fry: Heat 1/2 inch oil in a skillet over medium to medium-high. Fry in batches 2–3 minutes per side until golden. Drain on a rack.

Deep-fry: Heat oil to 350°F (175°C). Fry 3–4 minutes until crisp and golden. Drain on a rack.

Bake: Brush or spray rolls lightly with oil. Bake at 425°F (220°C) for 16–20 minutes, turning once, until browned and crisp.

Air fry: Spray lightly with oil. Air fry at 375°F (190°C) for 10–12 minutes, turning halfway.

Serve hot: Rest 2 minutes to set, then serve with your favorite dipping sauce.