To make the pork filling: Prepare onion, garlic, chives, capsicum, carrot as instructions above and set aside. Generously season pork mince with salt and pepper.
Using a pestle and mortor grind fennel seeds until they are broken down. (If you don't have a pestle and mortor put into a plastic sandwich bag and crush with rolling pin)
On a medium heat pour a little oil into a small pan. Fry oinions and garlic until they start to brown, add capsicum / bell pepper and stir until softened.
Add pork mince, all dried herbs (including fennel seeds), chopped chives and tomato paste to pan and mix to combine. Cook until pork is JUST cooked - don't worry if there are a few pink bits. Turn off heat and add carrot. Stir to combine and put aside.
Preheat oven at 200C (400F). Line two baking trays with baking paper and lightly drizzle with oil.
Prepare rice paper: Dampen a tea towel or a few paper towels and set aside. Fill a pan or wide bowl with warm / room temperature water. Take out one rice paper sheet and put into water for 15 seconds or until just pliable.
Gently take rice paper out from water and put onto your dampened tea towel or paper towels. Spoon about 3 Tbsp of pork filling onto one side of the rice paper, fold rice paper edge over filling, fold in sides and roll until you have a spring roll shape. (See picture instructions). Place rolls on prepared baking trays.
Repeat this process until there is no pork filling left.
Lightly spray or brush dumpling rolls with oil so they are coated on both sides. Make sure to spread rolls out on tray. Place in oven and bake for 20-25 minutes turning once halfway. When ready take out of oven and serve straight away.
Ginger and Chilli Dipping Sauce
Place all sauce ingredients in a bowl and whisk together to combine. Pour into your favourite dipping bowl.