Combine the shrimp, egg white, salt/fish sauce, sugar, corn starch, sesame oil, oil, and white pepper in a mini food processor. Blend until the ingredients come together to form the shrimp paste.

Roll up the spring roll wrappers. Using a pair of scissors, cut the spring roll wrappers into tiny strips. Make shorter strips out of them. Place them on a level surface. Wet your hands and roll the shrimp paste into 1 tablespoon balls before rolling them onto the bed of spring roll strips.

As shown in the image below, the spring roll strips will adhere to the shrimp ball.

Using a pair of scissors, cut the spring roll strips. Make sure the strips evenly coat the shrimp ball. The strips that were cut off can be reused.

Deep fry the shrimp balls in a deep fryer or wok for 5 minutes, or until golden brown. Remove from the pan, drain on paper towels, and serve immediately with Thai sweet chili sauce or your favorite chili sauce.