Heat 1 tablespoon of neutral oil in a nonstick skillet over medium heat. Add minced garlic and ginger, sautéing for 30 seconds until fragrant. Then, add diced shrimp, shredded cabbage, shredded carrots, and sliced green onions. Cook for 3-4 minutes, stirring occasionally, until the shrimp turns pink and opaque, and the vegetables soften slightly. Stir in soy sauce and sesame oil, allowing the mixture to cool for a few minutes.

Fill a shallow dish with warm water. Submerge rice paper wraps in the water for about 10-15 seconds until they become pliable but not overly soft. Lay one wrap on a flat surface, placing 2-3 tablespoons of the shrimp and vegetable filling at the bottom third. Carefully fold the sides over the filling and roll it tightly, ensuring no filling escapes. Repeat this process for the remaining filling and wraps.

In the same skillet, heat the remaining tablespoon of oil over medium heat. Once hot, place the wrapped dumplings seam-side down into the pan. Cook for 2-3 minutes until they are golden brown and crispy on one side. Carefully flip the dumplings and cook for another 2-3 minutes until both sides are nicely browned. Keep an eye on them to prevent burning.

In a small bowl, combine your chosen dipping sauce ingredients. This can include soy sauce, a splash of sesame oil, and chili flakes, adjusting for heat according to your preference. Stir well until combined, ensuring all flavors meld together.