Process ⅔ of the shrimp with the egg white, cornstarch, chicken bouillon, sugar, salt, white pepper, sesame oil, garlic, and ginger until smooth, sticky, and glossy.
2
Fold in the remaining ⅓ of the finely chopped shrimp.
3
Beat the mixture for 3–5 minutes until it becomes elastic.
4
Chill for 30 minutes.
5
Roll into balls and coat generously in the rice paper crumbs.
6
Deep fry at 350°F (175°C) until golden brown and cooked through.