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Stir together the minced chicken, spring onion, ginger, garlic, coriander, sesame oil, soy sauce, and black pepper.
Dip a sheet of rice paper into room temperature water for a few seconds until beginning to soften (don’t over soak as they will continue to soften).
Cut the rice paper sheet into quarters.
Add a spoonful of the chicken mixture to the centre and fold the rice paper over the filling to seal it in.
Repeat until you’ve used up all of the mixture.
Put a non-stick pan on medium heat and add a drizzle of oil.
When hot, add the dumplings and pan fry for a couple of minutes on each side until the chicken is cooked and the rice paper becomes golden and crispy.
Serve with the dipping sauce and enjoy!