Prepare the Shrimp Filling: Pulse the raw shrimp in a food processor until roughly chopped. Add the finely sliced scallions, minced ginger, salt, white pepper, and toasted sesame oil in a bowl and stir together until well combined.

Set Up for Piping: Pour the shrimp mixture into a zip-top bag, squeeze out as much air as possible, seal it, and cut a small corner of the bag.

Hydrate the Rice Paper: In a shallow dish, mix warm water with a bit of sugar. Dip one sheet of Vietnamese rice paper for about 2-3 seconds until flexible but firm.

Assemble the Dumplings: Place the hydrated rice paper on a clean surface, pipe a line of shrimp filling down the center, fold in the sides, and roll tightly.

Fry the Dumplings: Heat about 1/4 inch of neutral oil in a skillet until shimmering. Add dumplings in batches and fry for about 2-3 minutes on each side until golden and crispy.

Drain and Serve: Transfer the fried dumplings to a paper towel-lined plate to drain excess oil. Serve immediately with a dipping sauce.