Wash veggies and chop up into chunks. Add veggies and shrimp to a food processor of blender and blend for a few minutes till chopped up fine.

Heat up a medium frying pan with 1Tbsp avocado oil medium high heat for about 1 minute. Add in the veggie and shrimp mixture, oyster sauce, soy sauce, pepper, ginger, and sesame oil, combine. Cook for 4 minutes and mix around while cooking. Turn off heat when done.

Get out a large plate with warm water, large cutting board and rice paper wraps and put everything in a line.

Soak the rice paper wraps for about 15 seconds and place onto cutting board layer with one more rice paper wrap and place about ¼ cup of veggie shrimp mixture in the middle and fold sides into the middle, set aside. And repeat till all the veggie shrimp mixture and wraps are used.

Pan Fry:

Heat up 2-3Tbsp of avocado oil on high heat for about 1 minute. Place rice paper dumplings into the oil and cook for 3-4 minutes on each side. When cooked place onto a plate with a paper towel. Serve immediately.

Air Fry:

Set air fryer to 375°F and place dumplings into air frying. Cook for about 5 minutes flipping halfway through till dumplings are crispy. Serve immediately.