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To make the dipping sauce, in a bowl, mix in the crispy chili oil, red vinegar (or replace it with other vinegar), sugar, and salt. Whisk.
To make the filling, in a large bowl, add the peeled and deveined shrimp, salt, white pepper, and sesame oil. Mix well. Then place in the cilantro stems (or replace with other herbs) and ginger. Combine together.
To make the water mixture, in a bowl place in the water and sugar (sugar will help with browning. You could also replace it with vinegar).
To wrap the dumplings, place the rice paper on a working surface. Lightly brush the water mixture on both sides of the rice paper, until softened and not overly wet.
Place about a tablespoon of filling in the bottom corner. Fold it up, fold the sides of rice paper toward the center, and roll it up all the way. Repeat with the rest.
To pan-fry the shrimp dumplings, in a pan over medium heat, pour in the avocado oil (or other high smoking point cooking oil), and sprinkle with a pinch of salt.
Transfer the shrimp dumplings to the pan. Pan-fry until crispy, about 2 minutes on each side. Remove and do the same with the rest.
Serve with the dipping sauce!