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Preheat air fryer to 390°F (200°C).
Combine shrimp, cornstarch, sesame oil, soy sauce, garlic, green onion, salt, and pepper in bowl until well mixed.
Dip rice paper sheet in warm water for 3–5 seconds until just pliable — it should still feel slightly firm. Lay flat on clean surface, add shrimp filling, and roll tightly. Cut into bite-sized pieces.
Arrange pieces in single layer in air fryer basket and spray generously with avocado oil. Air fry for 14–16 minutes, flipping halfway, until golden brown and crispy.
Stir Greek yogurt, mayonnaise, Sriracha, honey, lemon juice, garlic powder, and salt together until smooth.
Top shrimp bites with green onion and sesame seeds. Serve with dipping sauce and chili crisp if desired.
Tip: Pat shrimp completely dry before chopping — excess moisture makes the filling watery and prevents the rice paper from crisping up. Don't oversoak the rice paper; 3–5 seconds is enough. Spray generously with avocado oil before air frying for an evenly crisp, blistered finish.