Chop the scallions, boil them for 30 seconds, then drain, wash, and squeeze out excess water using a paper towel.

Chop the imitation crab.

Peel the shrimp, devein, then chop them up until it’s almost like paste.

In a bowl, combine scallions, shrimp, and imitation crab. Season with Japanese mayo, salt, and pepper, then mix this well.

Prepare your dipping bowl/plate/tray and cutting board, then add room temperature water to your bowl.

Quickly soak the rice paper, then place it on the cutting board.

Create an imaginary four-part division on the rice paper, and add a tablespoon of the filling in the middle of each part.

Place another wet rice paper on top to seal the dumplings.

Slice or cut the rice paper into four to create dumplings, then press or roll the edges to seal them.

Repeat the process until you run out of filling.

Air-fry these at 375F for 10 minutes, flipping halfway through, or pan-fry with a bit of oil until golden brown. Serve with mustard and enjoy!