Finely dice the lemongrass, ginger, garlic and spring onions, then finely shred the cabbage.
Heat a frying pan over medium heat. Add the cabbage with 1 teaspoon of salt and cook for 5–8 minutes, stirring occasionally, until most of the water has cooked out (so our dumplings don’t get soggy). Set aside to cool for a few minutes.
Add the chicken mince, cooked cabbage, lemongrass, ginger, garlic, spring onions, brown sugar, sesame oil, white pepper and fish sauce to a large bowl. Mix everything together with your hands until just combined. Try not to overmix, otherwise the filling can become a little tough.
Cut each rice paper sheet into quarters. Fill a shallow bowl with water and quickly dip one piece of rice paper in at a time until it softens.
Lay two pieces of softened rice paper slightly overlapping each other. Add about 1 tablespoon of the filling in the middle, then scrunch the rice paper up around the filling, pressing it together so it sticks to itself and forms a dumpling. Place onto a plate, making sure the dumplings aren't touching. Repeat until all of the filling has been used.
Heat a large non-stick frying pan over medium-high heat with a drizzle of oil. Add the dumplings in a single layer, leaving a little space between each one. Cook for about 5 minutes, or until the bottoms are golden and crispy.
Pour about ¼ cup (60 mL) of water into the pan and immediately place a lid on top. Steam for 8–10 minutes, or until the chicken is cooked through.
Serve immediately with the reserved spring onions, chilli oil, soy sauce or your favourite dipping sauce. Enjoy!