In a large bowl, add all the ingredients for the dumpling filling and mix.

In a small bowl, add all the ingredients for the sauce. Mix until the sugar dissolves and set aside.

Fill a pie dish (or large bowl) with warm water and line a cutting board with damp paper towels. Working one sheet at a time, soak the rice paper in the water for 10 to 15 seconds (it will continue to soften as you work), then place it on the paper towel-lined cutting board. Add about 3 Tbsp of filling to the bottom third of the rice paper and spread it into a rectangle, leaving room along the sides and bottom edge. Fold the bottom edge up over the filling and roll once more so the filling is fully enclosed. Fold in the sides, then continue rolling until sealed. Repeat with the remaining rice paper and filling.

In a large nonstick skillet, heat 2 Tbsp oil over medium heat. Working in batches, add the rolls to the skillet, rubbing the bottoms in the oil and leaving space between each. Cook until golden brown on the first side, 5 to 7 mins. Flip and cook on the second side until golden brown and the internal temperature reaches 165°F, 2 to 4 mins more. Transfer to a plate and repeat with the remaining rolls, adding more oil as needed. The rolls may cook faster as the skillet heats up, so check the bottoms frequently to monitor their progress.

Serve with sauce spooned on top and enjoy!