In a large bowl, combine the ground chicken, carrots, corn, celery, and green onion. Add the soy sauce, oyster sauce, sesame oil, salt, and black pepper. Mix thoroughly with your hands or a spoon until everything is well combined.

Cut each rice paper wrapper in half and briefly dip each piece in warm water (following package instructions). To keep the wrappers from sticking together, dip them in warm water one at a time right before you’re ready to wrap each dumpling. Place about 1.5 tablespoons of filling on each piece, then fold the wrapper into squares or rectangles (for larger pieces, use about 2 tablespoons of filling).

Heat a couple teaspoons of oil in a large non-stick pan over low to medium heat. Arrange the dumplings in a single layer with space between each one to prevent sticking. Fry for 2-3 minutes per side until golden brown and crispy, ensuring the filling is cooked through. You may need to do this in batches

Enjoy your dumplings with the dipping sauce above, or try them with sweet chili or Thai peanut sauce—they make fantastic dipping options!