Prepare the Filling: In a large mixing bowl, combine the chicken mince, grated carrot, shredded cabbage, chopped shiitake mushrooms, spring onions, minced garlic, grated ginger, light soy sauce, sesame oil, white pepper, and sugar. Use your hands to thoroughly mix all the ingredients together until they are evenly combined and the mixture feels cohesive. You should notice a fragrant, savoury aroma developing as you mix.

Set Up Your Workspace: Arrange your rice paper sheets, a shallow dish of warm water, and a clean chopping board or work surface near your filling. This organised setup will make the assembly process much smoother.

Hydrate the Rice Paper: Take one sheet of rice paper and dip it into the warm water for about 15-20 seconds. You're looking for it to become soft and pliable, but not overly soggy or sticky. It should feel like a thin, flexible film.

Fill and Fold the Dumplings: Lay the softened rice paper flat on your work surface. Place about a tablespoon (or slightly more, depending on the size of your rice paper) of the filling near the bottom edge, shaping it into a small log. Fold the bottom edge of the rice paper over the filling, then fold in the sides, and finally roll it up tightly from the bottom to the top, creating a neat, compact cylinder. The dumpling should feel firm and enclosed, with no visible filling. Repeat this process for all remaining rice paper sheets and filling.

Heat the Oil: Pour the vegetable oil into a large frying pan or skillet until it reaches a depth of about 2-3cm. Heat the oil over medium-high heat. To test if the oil is hot enough, drop a tiny piece of rice paper into it; if it immediately sizzles and bubbles, the oil is ready. You'll hear a gentle crackling sound as the oil warms up.

Fry the Dumplings: Carefully place a few dumplings into the hot oil, ensuring not to overcrowd the pan. Give them space to fry evenly. Fry for 3-4 minutes on each side, turning occasionally, until they turn a beautiful golden-brown colour and feel wonderfully crisp to the touch. You'll hear a satisfying sizzle as they cook, and the kitchen will fill with a delicious, savoury scent.

Drain and Serve: Once golden and crispy, use tongs to remove the dumplings from the pan and place them on a wire rack lined with kitchen paper to drain any excess oil. Serve them immediately, piping hot, garnished with fresh coriander if you like, and with a generous side of sweet chilli dipping sauce.