Fried Shrimp Balls

Finely chop the shrimp with a knife or pulse briefly in a food processor, leaving some texture. Transfer to a bowl and add the egg white, green onions, corn starch, soy sauce, oyster sauce, sugar, ginger, sesame oil, salt, and white pepper. Mix well until the mixture becomes sticky and paste-like.
1 pound shrimp, 1 egg white, 1 green onion, 1 tablespoon corn starch, 1 tablespoon soy sauce, 1 teaspoon oyster sauce, 1 teaspoon granulated sugar, 1 teaspoon grated ginger, 1 teaspoon sesame oil, ½ teaspoon salt, 2-3 dashes white pepper
Lightly wet your hands to prevent sticking. Scoop about 1-2 tablespoon of the shrimp mixture and roll it into a golf ball–sized ball (a small cookie or ice cream scoop works well here). Place the shrimp ball onto a plate of spring roll wrapper strips and gently roll until fully coated. Lightly squeeze to compact the ball and the wrappers stick to it. Trim any overly long wrapper pieces with scissors if needed.
15-20 spring roll wrappers
Heat 2–3 inches of oil in a pot to 350°F. (If you don’t have a thermometer, insert a wooden chopstick and when small bubbles form around it, the oil should be ready.) Fry the shrimp balls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy. Remove and drain on wire racks or paper towels.
Oil for frying
Serve hot with sweet chili sauce and/or sriracha mayo for dipping.
Sweet chili sauce, Sriracha mayo