In a mini food processor, add the shrimp, egg white, salt or fish sauce, sugar, cornstarch, sesame oil, oil, and white pepper. Blend until a smooth shrimp paste forms.

Stack the spring roll wrappers, fold them, and cut into thin strips using scissors. Cut the strips into shorter lengths and spread them on a flat surface.

Wet your hands lightly. Scoop about 1 tablespoon of shrimp paste and shape it into a ball.

Roll each shrimp ball in the spring roll strips until fully coated. Press gently so the strips adhere.

Trim excess wrapper strips with scissors if needed and reuse the trimmings.

Heat oil in a deep fryer or wok to 350°F (175°C).

Deep-fry the shrimp balls for about 5 minutes, turning occasionally, until golden brown and crispy.

Remove and drain on paper towels. Serve hot with Thai sweet chili sauce or your favorite chili sauce.