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Preheat oven to 400F convection (if you have it, no worries if not); mix together the ingredients for the sauce and set aside
Add the shrimp, garlic, Chinese chives, ginger, cornstarch, salt, pepper, sesame oil, and soy sauce to a bowl and mix
Fill up a large bowl (or pie dish) with water and place two damp paper towels on a cutting board; soak the rice paper wrapper in water for ~15 seconds (don't leave it in too long bc it will continue to soften as you work) and place on the paper towel
Cut the rice paper in half down the middle, break it in two pieces, and put 1 Tbsp of the shrimp mixture in the middle of each piece
Fold the sides of the rice paper over to filling (it will create a triangle shape) then flip the dumpling over and fold the excess rice paper onto the other side
Drizzle a baking sheet with 2 Tbsp avocado oil and add the dumplings; roll each dumpling in oil on both sides as you place them on the baking sheet
Convection bake for 13-15 mins until shrimp is pink and bottoms of the dumplings are golden brown (if you don't have convection you may need to cook 3-5 mins longer), then broil 2-3 mins until tops of the dumplings are golden brown (watch closely while you broil because the dumplings can burn easily)
Serve with sauce and enjoy!