First, finely shred the coleslaw mix if needed, then combine it with diced shiitake mushrooms in a bowl. In another bowl, mix together the grated ginger, garlic, and diced scallions.
Heat a large sauté pan on medium until warm, then add 1.5 tablespoons of avocado oil. Quickly cook the garlic, ginger, and scallions with a pinch of salt for about 10 seconds until fragrant.
Add the coleslaw mix and shiitake to the pan, season with ¼ teaspoon salt, coconut aminos, and toasted sesame oil. Stir-fry for roughly 3 minutes until the vegetables release some moisture but remain crisp, then remove from heat and let cool.
Dip one rice paper sheet in room temperature water for 5 to 10 seconds, turning to soften until pliable but still firm enough to handle. Work on a lightly dampened surface or use a rice paper tray to avoid sticking.
Place just over a tablespoon of the cooled filling near the bottom center of the rice paper, fold the bottom edge up over the filling, then fold the left and right sides inward. Roll from the bottom to seal the dumpling in an envelope shape; optionally use two sheets for extra support.
Arrange the wrapped dumplings on a lightly oiled tray or plate, cover with a damp towel to keep them moist while working through the rest.
To pan-fry, warm a nonstick skillet over medium heat and pour in 1.5 tablespoons of avocado oil. Fry dumplings in batches for about 3 minutes each side, until golden and crunchy. Leave space between dumplings to prevent sticking.
Alternatively, air-fry by greasing the basket with avocado oil, spacing dumplings apart and spraying tops with additional oil. Cook at 380°F (193°C) for 12 to 15 minutes, flipping halfway to crisp both sides evenly.
Serve the crispy dumplings immediately with the dipping sauce made by combining coconut aminos or soy sauce, rice vinegar, toasted sesame oil, and optional sriracha. Garnish with toasted sesame seeds if desired.
