Heat 1 tbsp of oil in a pan over medium high heat. Add the garlic and ginger, and sauté until fragrant (about 1 minute). Add the vegetables and tofu to the skillet and add the salt. Cook until the vegetables are tender and excess liquid has cooked off (5-7 minutes). Add the sesame oil, soy sauce, white pepper and msg. Taste and adjust the seasoning to your liking. Remove the filling from the heat and let it cool.

Fill a large shallow dish or pie plate with cool water. Dip one rice paper wrapper into the water for about 5-10 seconds (don’t over soak!) until it becomes soft and pliable. Carefully lay the softened wrapper on a clean damp cutting board.

Place about 2 tbsp of filling in the center of the softened rice paper wrapper. Fold the bottom edge of the wrapper up over the filling. Fold the top edge down over the bottom edge. Turn the whole thing and fold the bottom (left edge) up. Pack the filling down with your finger or chopsticks and then fold the top (right edge) down to close.

Dip another piece of rice paper until pliable and then place the dumpling seam side down so the thickness of the dumpling is even.

Heat enough oil to cover the surface of a non-stick skillet over medium high heat. Place the dumplings in the skillet seam-side down. Cook for about 2-3 minutes on each side until the wrappers are golden and crispy.

Preheat the air fryer to 375°F (190°C) and spray or brush the dumplings with oil. Cook the dumplings in a single layer for about 8-10 minutes, flipping them halfway through to ensure even crispiness.

Mix the dipping sauce together and serve it with the rice paper dumplings on the side. Enjoy them hot and fresh for the crispiest dumplings!