Remove the heads and legs from the shrimp and rinse well. Finely mince the shallot, garlic, and red chili. Chop the green onions, separating the green tops from the white parts.

Rinse the pork belly and cut into bite-sized pieces. Heat a skillet over high heat, add the pork, and stir-fry until some fat renders and the meat firms up. Pour off excess fat, then add the minced shallot, garlic, white part of the green onion, and chili. Sauté until fragrant. Lower the heat and season with 1 1/2 teaspoons seasoning powder, 1/2 teaspoon MSG, 1 teaspoon sugar, 1/2 teaspoon black pepper, 1/2 tablespoon fish sauce, and 2 tablespoons annatto oil. Stir to coat the pork evenly with the seasonings.

Once the pork is cooked through, add the cleaned shrimp and stir-fry over high heat to prevent the shrimp from releasing too much liquid. When the shrimp are cooked and well-seasoned, add 2 tablespoons chopped green onion tops, mix well, and turn off the heat. This completes the filling.

Place a rice paper wrapper on a tray lightly greased with oil. Moisten the wrapper with a mixture of water and oil. Fold the wrapper in half to make two layers. Place one shrimp and a piece of pork on the wrapper, fold in the ends, and roll up. Next, place another rice paper wrapper on the tray, repeat the process, and wrap the filled roll in another layer. Set aside on a plate. With these ingredients, you’ll make about 20 dumplings.

Bring a pot of water to a boil and add 1 tablespoon vegetable oil. When boiling, drop in the dumplings and boil for 1 minute 30 seconds, then remove them.

To make the dipping sauce, mix fish sauce, sugar, and warm water in a 1:1:2 ratio. Stir until the sugar dissolves. For extra heat, add minced or sliced chili. Arrange the dumplings on a plate, drizzle with scallion oil, pour the dipping sauce over, and enjoy.