Crispy Rice Paper Dumplings

0 Slice the cabbage and 6 perilla leaves into thin slices.
1 Spread and mash the tofu with the back of a knife.
3 Drain the can of tuna. Make sure to remove as much oil as possible. 
2 Place the cabbage, sliced perilla leaves, tofu, eggs, tuna, scallions, garlic, sesame oil, salt, pepper and potato starch together in a bowl. Combine and mix well.
4 In a shallow plate, add warm water about half the way up.
5 Wet the rice paper by rotating it all the way around until completely wet. Place on a cutting board or clean surface. 
7 Place a whole perilla leaf on top of the wet rice paper. Add a heaping tablespoon of the tuna filling. Using your fingers or utensils, flatten the filling and form it in a rectangular shape (see note 2).
9 Fold the bottom section of the rice paper over to the top. If there is excess rice paper, tuck it under so it wraps around completely. 
10 Take the top section of the rice paper and fold it over the bottom. If there is excess rice paper, tuck it under so it wraps around completely. 
11 Fold the left and right sides of the rice paper over each other. 
12 Wet a second piece of rice paper. Place the rice paper dumpling seam side down. This will ensure that both sides of the dumpling have an equal amount of rice paper. Repeat steps 8-11. 
13 Once the dumpling has been double wrapped, set aside. Repeat for rest of the dumplings. Makes about 8-9 dumplings. 
14 Heat a pan on medium-low heat and add about 4 tablespoons oil. The pan should be heated thoroughly before adding in the dumplings to avoid a greasy and oily dumpling.
15 Place the dumplings in the pan and make sure they have enough space on all sides. These dumplings will stick together if they touch. 
16 Cook for 3-4 minutes on each side or until golden brown. 
18 Serve immediately with dipping sauce!
Dipping Sauce
19 Combine soy sauce, black vinegar, fish sauce, and thai chili peppers in a small bowl. 
20 Let this sit for 5-10 minutes to allow the flavors to mingle.