Heat pan over medium-high heat and add olive oil.

Sauté onion for about 2 minutes until softened.

Add the ground meat and cook until browned, breaking it up into small pieces.

Stir in cinnamon, ginger, cumin, salt, and pepper. Adjust seasoning to taste. Remove from heat and let the mixture cool slightly.

Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until softened but still pliable.

Place the softened rice paper on a clean flat surface, smoothing it out gently.

Spoon 1 teaspoon of the meat mixture onto the lower third of the rice paper.

Fold in the sides of the rice paper and roll tightly to seal. Repeat with the remaining wrappers and filling.

To Bake: Preheat the oven to 375°F (190°C). Arrange the rolls on a lined baking sheet. Spray lightly with cooking spray and bake for 15-20 minutes, flipping halfway through, until golden and crispy.

To Pan-Fry: Heat a thin layer of oil in a large pan over medium heat. Fry the rolls in batches, turning occasionally, until golden brown and crisp, about 2-3 minutes per side.

Transfer the crispy rolls to a serving plate. Serve hot with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or tahini.