In a large bowl, combine the ground pork, chopped shrimp, shredded carrots, green onions, minced garlic, soy sauce, and sesame oil. Mix thoroughly until the filling is uniform and sticky.

Fill a shallow dish with warm water. Briefly dip one rice paper wrapper into the water for about 5 seconds until just softened, then lay it flat on a clean, damp cutting board.

Place about 2 tablespoons of the pork and shrimp filling in the center of the softened rice paper wrapper.

Fold the bottom edge over the filling, fold in the two sides, and then roll it up tightly to form a neat rectangular parcel. Repeat with the remaining filling and wrappers.

Heat the neutral oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully add the dumplings in a single layer, ensuring they do not touch to prevent sticking.

Pan-fry the dumplings for 3 to 4 minutes per side until the rice paper is golden brown, blistered, and crispy, and the pork filling is fully cooked through.

Transfer the crispy dumplings to a paper towel-lined plate to drain briefly. Serve immediately with a side of sweet chili sauce or a soy-vinegar dip for the perfect bite.