In a large skillet, heat 2 tablespoons of sesame oil over medium heat. Sauté 1 diced onion for about 3 minutes until translucent, then add 2 minced garlic cloves, 1 teaspoon of Chinese 5 spice powder, and 1 teaspoon of chili powder, sautéing for another 2 minutes. Next, stir in 1 cup each of grated carrots and diced zucchini, along with 2 tablespoons of coconut aminos, cooking for 10 minutes until veggies are tender. Finally, incorporate 1 cup of shredded cabbage and cook for an additional 5 minutes until slightly softened.

Fill a shallow dish with warm water and soak each rice paper sheet for 1-2 minutes until pliable. Lay the softened wrapper on a clean plate, and place a spoonful of the veggie filling in the center. Sprinkle with chopped spring onions, then carefully fold in the edges and roll tightly, ensuring the seam side is down.

Preheat your air fryer to 200°C (390°F). Lightly brush the basket with a small amount of oil to prevent sticking. Place the dumplings in a single layer inside the basket, brush the tops lightly with oil, and air fry for 10 minutes, flipping halfway through.

In a non-stick skillet, heat 2 tablespoons of sesame oil over medium heat. Carefully add the dumplings in a single layer, frying them for 3-5 minutes on each side until they form a golden and crispy crust.

Once cooked, remove the dumplings and let them cool slightly. Serve warm with your favorite dipping sauce and garnish with additional spring onions.