Begin by thinly slicing all your vegetables: onion, garlic, carrots, zucchini, bell pepper, and cabbage.

In a large pan, heat 2 tablespoons of sesame oil. Add the sliced onions and sauté for about 3 minutes until translucent.

Stir in the minced garlic, Chinese 5 spice, and chili powder, cooking for another 2 minutes.

Mix in the carrots, zucchini, and bell pepper along with the coconut aminos. Cook for approximately 10 minutes until all vegetables are tender.

Add the cabbage and cook for an additional 5 minutes.

Fill a shallow dish with cold water. Carefully submerge a rice paper sheet for 1-2 minutes until pliable.

Lay the softened rice paper on a damp work surface. Spoon the sautéed vegetable mixture into the center and fold over the filling.

Roll tightly and repeat with remaining filling and rice paper sheets.

For air frying, preheat the air fryer to 200°C. Lightly brush the basket with oil and arrange dumplings in a single layer.

Brush tops with oil and air fry for 10 minutes, flipping halfway through.

For pan-frying, heat 2 tablespoons of sesame oil in a skillet. Fry dumplings for 3-5 minutes on each side until golden brown.

In a small bowl, combine peanut butter, soy sauce, maple syrup, and rice vinegar, stirring well. Add water gradually to reach desired consistency.