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In a large bowl, combine the ground chicken and finely chopped shrimp. Add the garlic, ginger, green onions, soy sauce, hoisin sauce, sesame oil, cornstarch, salt, and pepper. Mix thoroughly with a spoon or clean hands until everything is evenly incorporated. Set aside.
Fill a shallow bowl or wide plate with warm water. Dip one sheet of rice paper into the water for 5–6 seconds, just until softened (do not over-soak). Lay the sheet flat on a cutting board or clean surface.
Spoon about 1 tablespoon of the shrimp-chicken mixture into the center of the softened rice paper. Fold in the sides first, then fold the top and bottom to enclose the filling. If desired, double-wrap the dumpling in a second rice paper sheet for extra crispness.
Heat a nonstick skillet over medium heat and add a thin layer of oil. Place the dumplings seam-side down in the pan. Fry each side for 2–3 minutes until crisp and golden brown. Transfer to a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together soy sauce, rice vinegar (or lemon juice), sugar (or honey), and chili oil if using. Stir until smooth and taste to adjust sweetness, tang, or spice as you prefer.
Serve the hot, crispy dumplings immediately with the dipping sauce on the side. Garnish with sliced green onions or toasted sesame seeds if desired.