1. Heat the neutral cooking oil in a large skillet over medium high heat, then add the ground turkey and cook, breaking it into small pieces, until no longer pink.

2. Stir in the minced garlic, grated ginger, sliced green onions, shredded cabbage, and grated carrot, and cook until the vegetables soften and most of the moisture cooks off.

3. Add the soy sauce, oyster sauce, sesame oil, sugar or honey, black pepper, and red pepper flakes, then stir well and taste, adjusting seasoning as needed before removing the filling from the heat to cool slightly.

4. Pour warm water into a large shallow dish and set up a clean kitchen towel or board for rolling, keeping the cooled filling and rice paper wrappers nearby.

5. Dip one rice paper wrapper into the warm water for a few seconds, then lay it flat on the towel, letting it continue to soften as you work.

6. Place a small line of turkey filling just below the center of the wrapper, fold the sides inward, and roll it up tightly from the bottom like a small burrito to form a dumpling.

7. If desired, double wrap each dumpling by rolling it inside a second softened rice paper wrapper for extra structure and crunch, then repeat with the remaining filling and wrappers.

8. Heat a thin layer of neutral oil for pan frying in a nonstick skillet over medium heat, then add the dumplings in a single layer without crowding the pan.

9. Cook the dumplings, turning every couple of minutes, until all sides are golden, blistered, and crisp, adjusting the heat so the rice paper does not scorch, then transfer them to a paper towel lined plate.

10. In a small bowl whisk together the soy sauce for dipping, rice vinegar, honey, sesame oil, and chili crisp or sriracha to make the dipping sauce.

11. Arrange the crispy dumplings on a serving platter, drizzle with a little dipping sauce if you like, and garnish with toasted sesame seeds and chopped cilantro or green onion.

12. Serve hot with the remaining dipping sauce on the side and enjoy right away for the best texture.