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

Fill a shallow dish or pie pan with warm water. Submerge one rice paper wrapper in the water for about 10-15 seconds until it just begins to soften, then lay it flat on a damp cutting board.

Place about 2 tablespoons of the pork filling in the center of the softened rice paper. Fold the bottom edge over the filling, fold in the two sides, and roll it up tightly like a small burrito.

To prevent tearing during cooking, double-wrap each dumpling by dipping a second rice paper wrapper in water, laying it flat, and wrapping it around the already formed dumpling. Repeat this process until all the filling is used.

Heat the vegetable oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully add the dumplings in a single layer, ensuring they do not touch each other to prevent sticking.

Pan-fry the dumplings for 3-4 minutes per side, or until the rice paper becomes crispy, golden brown, and the pork filling is cooked through.

Transfer the cooked dumplings to a wire rack or paper towel-lined plate to drain briefly. Serve hot with a side of chili crisp or soy-vinegar dipping sauce for a delicious crunch!