Prepare the ingredients: peel and devein shrimp, wash vitamin greens, and chop enoki mushrooms and bell peppers.

Mash the shrimp lightly with a knife and chop into small pieces.

Sauté the shrimp in a pan over low heat without oil until partially cooked.

Add chopped vegetables to the pan and continue sautéing until softened. Let the mixture cool completely.

Mix the cooled shrimp and vegetable mixture with the egg yolk in a bowl to form a slightly runny filling.

Cut the rice paper into square shapes suitable for wrapping the filling.

Dip the rice paper in warm water to soften, then place the filling in the center and wrap tightly.

Prepare the steamer by lining it with parchment paper and brushing lightly with sesame oil.

Place the dim sum in the steamer, ensuring they do not touch each other, and steam for 3 minutes and 30 seconds.