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Place the prawns, spring onions, garlic, ginger, oyster sauce, light soy sauce, toasted sesame oil, Shaoxing wine and cornflour in a bowl. Season very lightly with salt and mix until well combined.
Folding the dumplings: 1) Dip a rice paper wrapper into warm water to soften. 2) Add ⅛ of the filling to the bottom-centre of the sheet, about ⅓ up from the bottom. Form the filling into a rough rectangle. 3) Fold the bottom of the rice paper wrapper over the filling to cover. Next, fold the left side of the wrapper over the filling, then the right. Continue to fold upwards until you’re left with a rectangular shaped dumpling. 4) Dip a second rice paper wrapper into warm water to soften. Place the wrapped dumpling on the bottom-centre of the sheet and fold the dumpling in the same way as above. Double wrapping the dumpling both ensures it won’t break apart during cooking and gives the finished dumpling a satisfyingly chewy texture.
Heat enough oil to coat the bottom of a large, non-stick frying pan over medium heat. Arrange the dumplings in a single layer and cook until golden on both sides, around 2 minutes per side. Serve with your favourite dipping sauce and enjoy! They’re best served immediately, as they lose their crunch as they cool.