1 kg Shrimps, peeled and deveined
1 Fresh coconut juice from 1 young coconut
1 tablespoon Spring onions (scallions), white portion only, finely chopped
1/2 teaspoon Ground white pepper
1 teaspoon Salt
1 teaspoon Sugar
3 Eggs, white and yolks separated
10 sheets Large Vietnamese rice paper, sprinkled with water to soften
5 tablespoons Tapioca flour or corn flour (cornstarch)
4 tablespoons Cooking oil for deep frying

Garnishing
3 tablespoons Mixed fish sauce
3 tablespoons Plum sauce or mayonnaise
1 sprig Lettuce
4-Jan Cucumber, thinly sliced

Soak shrimps in coconut juice for 10 minutes, then rinse and dry thoroughly. Discard juice
Grind or pound shrimps together with spring onion, pepper, salt and sugar until mixture is smooth and sticky. Add 2 egg whites and mix well. Beat egg yolks and apply a thick layer onto each sheet of rice paper. Divide shrimp mixture into 10 equal parts and spoon each part in long strips onto each sheet of rice paper. Roll up neatly into long spring rolls and cut each roll into 4 pieces (each about 5 cm long) Dip into remaining beaten egg yolks and roll in tapioca or corn flour until well coated Heat oil over medium heat and deep fry rolls until golden brown. Remove and drain well. Serve with mixed fish sauce, plum sauce or mayonnaise for dipping and lettuce and cucumber on the side.