In a mixing bowl, combine finely chopped fresh prawns, sesame oil, spring onions, cornstarch, salt, white pepper, and finely diced carrot. Mix thoroughly until well blended.

Prepare a shallow bowl of warm water for softening the rice papers. Quickly dip each sheet into the water for about 5-10 seconds until pliable.

Place a spoonful of the shrimp filling in the center of each rice paper sheet, gently fold over, and pinch the edges to seal securely.

Set up a steamer basket lined with parchment paper. Arrange dumplings and steam for 8-10 minutes until wrappers are translucent and filling is cooked.

Transfer dumplings to a serving plate and enjoy warm with soy sauce, rice vinegar, or chili oil for dipping.