Prepare the prawn filling

• Chop the prawn meat into a slightly chunky mince.
• Add it to a mixing bowl with the grated carrot, sliced spring onion, chopped cabbage, minced ginger, minced garlic and sesame oil.
• Mix well to combine.

Wrap the dumplings

• Dunk a rice paper sheet into a bowl of warm water and lay it flat on the bench.
• Scoop a sixth of the prawn mixture into the middle and wait for the sheet to soften.
• Fold each side of the rice paper over the middle to form a parcel; the top will have several layers, the bottom just one.

Double-wrap the parcels

• Dunk another rice paper sheet in the warm water and lay it flat.
• Place the parcel in the centre with the single-layer side facing up.
• Fold each side of the sheet over the middle again.

Repeat with the remaining filling

• Repeat the double wrapping until all the rice paper sheets and prawn mixture are used up.

Air fry the dumplings

• Brush the dumplings with oil on each side.
• Place them in the air fryer basket and air fry at 200 °C.

Make the dipping sauce

• Mix the chilli oil and soy sauce together in a small bowl.

Cool and serve

• Let the dumplings cool slightly before serving with the dipping sauce.