Start by boiling the chicken breast. Once cooked, shred the chicken breasts and set them aside. Preheat a pan.

Chop the onion and garlic very finely in the blender. Heat some olive oil in the pan. Add the chopped onion and garlic and fry until fragrant. Then add the shredded chicken breasts and continue frying.

Add the shredded cabbage and fry until softened. Next, add the cheese and fry for a bit longer. Add soy sauce, salt, black pepper, and optionally chili pepper, and fry for a little longer. Finally, add chopped scallions, mix well, and turn off the stove.

Soak the rice papers one by one in water. Place each soaked rice paper on a flat surface. Put 1 1/2 tbsp of chicken mixture in the middle of the rice paper. Fold the bottom part of the paper over the filling, then fold the top part down. Finally, fold the sides over the filling as if packing it. Repeat this process with another rice paper, placing the filled dumpling in the center and folding it similarly.

Repeat the process until all the rice papers and filling are used up. Preheat a pan and add 5 tbsp of olive oil. Once the oil is hot, fry the dumplings on both sides until golden brown.