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Stir together the prawns, chives, garlic, ginger, sesame oil, soy sauce, cornflour, salt and black pepper.
Dip a sheet of rice paper into room temperature water for a few seconds until beginning to soften (don't over soak as they will continue to soften).
Cut the rice paper sheet in half.
Add a spoonful of the prawn mixture (~1 tbsp) to the centre and fold the rice paper over the filling to seal it in.
Brush both sides of the dumpling with oil and set aside.
Repeat until you've used up all of the mixture (this should make 6 dumplings).
Put a non-stick pan on medium heat and brush with oil.
When hot, add the dumplings and pan fry for 4-5 minutes on each side until the prawns turn pink and the rice paper becomes golden and crispy.
Serve with the dipping sauce and enjoy!