To make sauce, whisk 2 tbsp tamari, 2 tbsp rice wine vinegar, and ½ -1 tsp chili crisp in a small bowl and set aside.

To make dumplings, add 1 tbsp olive oil to a large skillet over medium heat. Add mushrooms, cabbage and carrots to your hot oil and sauté until veggies have cooked down, about 5 minutes.

Add in ginger, garlic, green onion, cilantro, 2 tbsp tamari and 1 tbsp chili crisp oil and sauté 2 minutes longer.

Add ground chicken to a large bowl along with sautéed veggies and the juice of one lime. Mix well until thoroughly combined.

Fill a cake round or large bowl with water. Line your work surface with wet paper towels or wet a cutting board, then dip a rice paper into water for 5-10 seconds. Scoop 2 tbsp filling onto your rice paper.

Fold the rice paper over into a small square package. If it does not fold easily, wait a minute or so and it will soften up the longer it sits.

Flip the rice paper square over and repeat with a second layer of rice paper.

Repeat with remaining rice paper and filling. Set dumplings aside on a wet towel while working so they don't stick to one another or the surface you're working on.

Heat 2 tbsp oil over medium low heat. Add several dumplings at a time and cook until golden brown and crispy on both sides, about 10 minutes total.

Repeat with remaining dumplings then serve with dipping sauce on the side.