350 g Shrimp, shelled and cleaned. Wipe dry and minced
1 loaf White bread, trimmed skin and cut into half
2 cups Oil

Seasoning :
2/4 teaspoon Salt
1 teaspoon Sugar
1/2 teaspoon Sesame oil
1 Egg white
1/4 teaspoon Pepper

Item A :
6 Water chestnuts, finely chopped
2 tablespoons Diced spring onions (scallions)
1 tablespoon Diced red chilies

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.