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Soak the rice paper in water until softened.
In a bowl, mix the shredded cabbage, carrot, and chopped green onions.
In a separate bowl, whisk together the soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger.
Pour the sauce over the vegetable mixture and toss to coat.
Place a softened rice paper wrapper on a flat surface and spoon some of the vegetable mixture onto the center.
Fold the sides of the wrapper over the filling, then roll up tightly to form a pancake.
Heat a non-stick pan over medium heat and cook the pancakes for 2-3 minutes per side, or until golden brown.
Serve hot, with additional soy sauce or dipping sauce on the side.