You can use a food processor, or go the old-school way and smack each shrimp with the flat side of a knife until it turns into a coarse paste. The shrimp should be sticky enough to hold together but still have a little texture.

Place all the ingredients into a mixing bowl and mix thoroughly until everything is evenly combined and the filling becomes slightly sticky.

Pro tip: Before you start making the wontons, cook a small piece of the filling in a pan and give it a taste. This is the best time to check the seasoning and adjust the salt, pepper, or other ingredients if needed. Once the wontons are wrapped, it's too late!

Cut each rice paper sheet into quarters. Dip one piece into lukewarm water for about 3 seconds, then remove it and let it soften. Use two layers of rice paper.

Place a spoonful of filling in the center, then fold and wrap it tightly into a wonton shape.

Heat a non-stick skillet over medium heat and lightly coat the pan with oil. Place the flat side of each wonton down and sear for about 3 minutes, until the bottom is golden and crispy.

Then turn the heat down, add 2 tablespoons of water, and cover with a lid. Let the wontons steam for about 2 minutes.

Remove the lid and let any remaining liquid cook off. Make sure the filling reaches an internal temperature of 165°F.

Transfer the crispy wontons to a plate and drizzle with chili oil. Finish with a sprinkle of green onions and sesame seeds. And Ready.