Heat 1 tablespoon of olive oil in a large pan over medium heat.

Add the garlic and sauté until fragrant (about 1 minute).

Add the cabbage, carrots, mushrooms, and green onions. Cook for 5-7 minutes, until the vegetables are tender. Stir occasionally.

Stir in the low-sodium soy sauce, sesame oil, salt, and pepper. Cook for another 2 minutes and then remove from heat. Let the mixture cool down.

Dip each rice paper wrapper into the warm water for a few seconds until it softens. Do not soak it, as it will become too fragile.

Lay the softened rice paper wrapper flat. Place 2 tablespoons of the vegetable mixture on the lower third of the wrapper.

Fold the bottom edge over the filling. Then, fold in the sides and continue to roll up tightly. Repeat this process until all wrappers are filled.

In a non-stick pan, heat the remaining 2 tablespoons of olive oil over medium heat.

Carefully place the dumplings in the pan, seam-side down. Cook for 2-3 minutes on each side or until they become golden and crispy.

Serve your Vegan Crispy Rice Paper Dumplings hot with your favorite low-carb, vegan dipping sauce.

Enjoy this delicious and healthy vegan meal that is low in carbohydrates and packed full of veggies!