Start by gathering all your ingredients. Wash and shred the cabbage, grate the carrots, and chop the green onions. Roughly chop the cilantro and measure out your soy sauce and sesame oil.

In a mixing bowl, combine shredded cabbage, grated carrots, chopped green onions, and cilantro. Drizzle in the soy sauce and sesame oil, then season with salt to taste. Mix everything well to combine.

Fill a large bowl with warm water. Carefully dip each rice paper wrapper into the water for 10 seconds. Make sure to wet it fully but don’t soak it too long, or it will become too fragile.

Lay a softened rice paper wrapper flat on a clean surface. Spoon a small amount of the vegetable filling into the center, being careful not to overfill it.

Fold the sides of the wrapper over the filling. Start rolling from the bottom upwards, tucking the filling in as you go. Make it as tight as possible without tearing the rice paper.

Continue the process with the remaining wrappers and filling. You should get about 10 dumplings with this mixture.

Fill your steamer pot with water and bring it to a simmer. Place the dumplings on a steaming rack, ensuring they aren’t touching. Cover and steam them for about 10 minutes, until they are soft and heated through.

While the dumplings are steaming, mix up a quick dipping sauce using soy sauce, a splash of rice vinegar, and a little chili paste for heat if you like.

Once cooked, remove the dumplings from the steamer and serve hot with your prepared dipping sauce on the side.