Start by patting the raw shrimp dry with paper towels, ensuring they are free of excess moisture to achieve optimal crispness. In a medium-sized mixing bowl, combine the dried shrimp with salt, cracked black pepper, minced garlic, and toasted sesame oil. Toss in cornstarch until every piece is evenly coated.

Fill a shallow dish with warm water. Dip a sheet of Vietnamese rice paper into the water for about 2-3 seconds until it is lightly softened. Lay the softened rice paper flat on a clean surface.

Place 2-3 of your shrimp mixture at the bottom edge of the rice paper. Start rolling the rice paper over the shrimp tightly, then fold in the sides to encase the filling before continuing to roll it up snugly.

In a large skillet, heat a generous amount of neutral oil over medium-high heat. Allow the oil to reach shimmering status, which usually takes about 5 minutes.

Carefully place each rice roll into the hot oil, ensuring they have enough room to fry evenly. Cook the rolls for 2-3 minutes on each side, or until they develop a deep mahogany color.

Once the rolls are beautifully golden and crispy, transfer them to a wire rack or a plate lined with paper towels to drain any excess oil.

Finally, serve your shatteringly crispy Fried Shrimp Rice Rolls hot, paired with a zesty dipping sauce for an extra layer of flavor.