In a mixing bowl, combine the chopped fresh prawns, sesame oil, finely chopped spring onions, cornstarch, salt, white pepper, and diced carrot. Mix well until all ingredients are fully integrated and slightly sticky, about 2-3 minutes.

Fill a shallow dish with warm water. Quickly dip each rice paper into the water, turning to soften both sides for about 5-10 seconds, then lay them flat on a damp kitchen towel.

On each softened rice paper, place a spoonful of the shrimp filling in the center. Fold and pinch the rice paper edges together to seal securely, creating a neat package.

Prepare a steamer basket lined with parchment paper. Fill a pot with water and bring to a gentle boil. Place dumplings in the steamer and steam for 8-10 minutes until translucent and firm.

Once cooked, serve warm with soy sauce, rice vinegar, and chili oil on the side.