Preheat the oven to 400 degrees, and line a rimmed baking sheet with foil or parchment paper, and set it aside.

In a bowl, combine all of the ingredients (except the rice paper and olive oil), and stir to combine.

Set up a wrapping station. You will need a deep dinner plate with the bottom just covered in warm water, a clean spot on the countertop, your bowl of filling and your prepared baking sheet.

To make the dumplings, carefully dip a sheet of rice paper into the warm water. Let it set for a few seconds until it is pliable.

Carefully place it on your countertop and place a large scoop of the filling in the middle (maybe just shy of 1/4 cup’s worth). Fold the sides in over the filling and then one of the ends. Then, as you fold the last end up, roll the dumpling a bit to get as much air out as you can. Basically, you’re making a packet with all four sides of the rice paper being folded over toward the center.

Place the packet onto your prepared baking sheet and repeat until all of the filling is used or you run out of rice paper. (You can always saute any remaining filling and eat it over rice later on.)

Brush the dumplings all over (top, bottom and sides) with olive oil and bake for 15 to 20 minutes, flipping halfway through.

When the filling is cooked through (at least 160 degrees internal), turn your broiler on high and let the dumplings brown for just a couple of minutes. Watch them closely, and as soon as they are as brown as you want them, take them out of the oven.

Serve with your favorite Asian-style dipping sauce.