In a small bowl, combine ⅓ cup San-J Tamai Lite, rice vinegar, 1 tablespoon toasted sesame oil, sriracha sauce, 2 cloves of grated garlic, sesame seeds, ginger, and green onion. Set aside for serving.

In a medium mixing bowl, combine the shrimp, 4 grated garlic cloves, chives, 2 tablespoons San-J Tamai Lite, 1 tablespoon toasted sesame oil, cornstarch, and pepper. Mix well.

Fill a bowl with warm water, place it by the stove, and keep the rice paper nearby.

Heat a large non-stick skillet over medium heat. Lightly spray with oil spray.

Using a cookie scoop, form balls of the shrimp mixture and drop them into the hot pan. Cook, undisturbed, for 2 minutes. While they are cooking, dip 2 pieces of rice paper into the warm water for 10 seconds, then place atop each shrimp ball. Gently pinch around the ball. Repeat with each shrimp ball.

Pour ⅓ cup water into the skillet around the edges and cover the pan. Continue to cook, covered, until the water evaporates. Remove the cover and once the dumplings have a nice crust on the bottom and the shrimp is cooked through, serve with the dipping sauce.