Finely chop red bell pepper, yellow bell pepper, zucchini, carrot, and king oyster mushroom.

Dice the bacon into small pieces, matching the size of the vegetables.

Heat a pan with a small amount of oil and sauté the bacon until it starts to cook.

Add the chopped vegetables to the pan and stir-fry with the bacon.

Mix in 1 tbsp of oyster sauce and stir well to combine.

Strain the mixture to remove excess oil and let it cool in a wide pan.

Soften the rice paper in warm water.

Place a softened rice paper on a flat surface and add the filling.

Fold the bottom, then the sides, and roll tightly to seal the dumpling.

Heat a pan with a small amount of oil and pan-fry the dumplings on low heat.

Drain excess oil from the dumplings using a strainer.