Heat 1 tablespoon of neutral oil in a nonstick skillet over medium heat. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant. Toss in diced shrimp, shredded cabbage, carrots, and green onions, cooking for 3-4 minutes until shrimp turns pink and vegetables soften. Stir in soy sauce and sesame oil, remove from heat and allow the filling to cool.

Fill a shallow dish with warm water and dip a rice paper wrap for 10-15 seconds until pliable. Lay it flat on a clean surface, add 2-3 tablespoons of filling to the center, fold in the sides, and roll it tightly away from you. Repeat with the remaining wraps and filling.

In the same skillet, heat remaining oil over medium-high heat. Place dumplings seam-side down without overcrowding. Fry for 2-3 minutes until golden brown. Carefully flip and cook for another 2-3 minutes until equally crispy.

Prepare a dipping sauce by combining soy sauce, a drizzle of sesame oil, and chili flakes to taste in a small bowl. Mix until fully blended, adjusting seasoning as preferred.

Once dumplings are golden and crispy, remove from skillet and drain briefly on paper towel. Serve warm with your dipping sauce.