In a large mixing bowl, combine the ground pork, chopped shrimp, minced garlic, green onions, grated carrot, soy sauce, sesame oil, and white pepper.

Mix the filling ingredients vigorously with a spoon or your hand until the mixture becomes sticky and well-combined.

Fill a wide, shallow dish with warm water. Working one at a time, dip a sheet of rice paper into the water for about 5 seconds, then lay it flat on a clean cutting board or plate.

Place approximately 2 tablespoons of the filling in the center of the hydrated rice paper.

Fold the bottom edge of the rice paper up over the filling, then fold the left and right sides in towards the center.

Roll the packet upwards tightly to enclose the filling completely, forming a rectangular dumpling.

Heat the vegetable oil in a non-stick skillet over medium heat.

Place the dumplings in the pan, ensuring they do not touch each other as they will be very sticky initially.

Fry for 3-4 minutes on each side until the skin is golden, blistered, and crispy, and the filling is cooked through. Serve hot.