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Velvet the shrimp by adding ½ tsp cornstarch, white pepper, and a drizzle of sesame oil. Cover and refrigerate for 30 minutes to 1 hour.
Wrap the velveted raw shrimp with green onions and white pepper in softened rice paper.
Steam the wrapped shrimp rolls for 10 minutes.
Cut the steamed rolls and drizzle with chili oil and the homemade sweet soy sauce.
To make the sweet soy sauce: In a small saucepan, combine the scallion bulbs, ginger, and garlic with the rest of the sauce ingredients. Simmer on low heat until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes. Strain out the solids and let the sauce cool before serving.