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In a small bowl, marinate the shrimp with black pepper, salt, and sesame oil. Let them sit for about 5 minutes so the flavors soak in.
Soak 3-5 sheets of rice paper in cool water (just add them one by one into a large bowl of cool water). Let them sit for about 5 minutes or until they become soft and bloomed into a soft, pillowy texture.
Lay the soaked rice paper flat on a clean surface (lightly oil your surface with a brush and some neutral oil like canola oil or LIGHT olive oil). Place 3 shrimp on each sheet, top with fresh scallions, and carefully roll them up.
Place the rolls on a plate that’s been lightly oiled. Steam them until the shrimp turn orange and are cooked through. This should take just a couple minutes.
Serve your shrimp rice rolls warm with fresh lettuce, a sprinkle of crispy fried shallots, and drizzle with my family’s legendary nước chấm sauce.