1. In a large bowl, combine the ground chicken, sesame oil, soy sauce, salt, black pepper, grated ginger, minced garlic, chopped mushrooms, and chopped napa cabbage. Mix until everything is evenly incorporated. For easier chopping, I like to run my mushrooms and napa cabbage through a food processor but chopping with a knife works great as well.
2. Fill a shallow dish or a large pan with warm water. Dip one rice paper sheet into the water for about 5 – 10 seconds until it softens slightly. Place it on a clean work surface.
3. Place about 1/3 cup of the filling near the lower center of the rice paper. Fold the bottom edge up over the filling. Fold the left and right sides inward toward the center. Roll upward tightly to form a sealed roll.
4. For thicker wrappers, place the finished roll onto another softened rice paper sheet and repeat the rolling process to double wrap it. This is optional!
5. Cut the roll into one-inch pieces (each roll yields about 5 pieces). Repeat for each roll.
6. Pan Fry Method: Heat a generous amount of oil in a skillet over medium heat. Place the rolls seam-side down in the pan. Cook until golden brown on one side, then flip and cook the other side until browned and the filling is cooked through.
7. Air Fryer Method: Brush or spray the dumplings generously with oil. Air fry at 400°F for 5 minutes, flip, then cook another 8 minutes until crispy and golden.
8. Serve hot with soy sauce, chili oil, or my homemade dipping sauce.

Tip: No matter which method you use, make sure to use plenty of oil so the rice paper becomes crispy rather than chewy.