Rice Paper Shrimp Pancakes

Finely mince the shrimp with a knife or food processor until it turns into a paste.
12 oz shrimp
Add shrimp, green onion, garlic, oyster sauce, sesame oil, corn starch, salt and white pepper in a bowl and mix well.
1 green onion, 1 clove garlic, 1 Tbsp oyster sauce, 1 tsp sesame oil, 2 tsp corn starch, ¼ tsp salt, Dash of white pepper
Whisk together soy sauce, sugar, chili crisp, rice vinegar and sesame seeds for the dipping sauce and set aside.
3 Tbsp soy sauce, 1 tsp granulated sugar, 2 tsp chili crisp, 1 tsp rice vinegar, 1 tsp sesame seeds
Dip a sheet of rice paper in water quickly then stack two sheets together on a flat surface. Spread half the shrimp mixture over the rice paper leaving a small border then dip two more sheets and lay them on top. Seal the edges tightly by pressing the rice paper layers together along the border.
8 sheets rice paper
Repeat with the remaining rice paper and shrimp mixture to make a second pancake.
Brush both sides of each pancake with the beaten egg.
1 egg
Heat 1 tablespoon avocado oil in a pan over medium heat and pan fry one pancake for 3-4 minutes on one side until golden brown. Add the remaining 1 tablespoon avocado oil, flip and pan fry the other side for another 3-4 minutes until the shrimp is cooked through. Repeat with the second pancake.
4 Tbsp avocado oil
Serve hot with the dipping sauce on the side.