First, wash the shrimp in cold water, drain it, remove only the tail, peel it, and prepare it. Remove the internal organs by inserting a toothpick into two to three bars of shrimp back. Be sure to remove the pointed shell (water gun) from the top of the tail by bending it upward. (You have to remove the water gun in the middle of the tail so that the oil doesn't splatter when you fry it.)

Sprinkle 1/3 lemons evenly on the trimmed shrimp. Sprinkle white pepper powder and salt and marinate for about 30 minutes. Cut spring roll skin into triangular shapes and spread egg whites evenly on the surface. (Don't apply too much egg white, just apply it lightly as an adhesive.)

After applying the egg white, fold the middle corner of the spring roll skin downward, and fold the shrimp in half as shown in the picture. The shrimp wrapped in spring roll skin is raised up and folded in a triangle, and the last spring roll is put inside to make a triangular pouch that leaves only the shrimp tail.

Pour oil into the frying wok, heat it to 170 degrees, add the shrimp spring roll, fry it until it is slightly golden, and then take it out. First, fry the slightly fried spring roll until golden brown again.

A dish that resembles a golden crunchy spring. Shrimp spring roll complete. Spring rolls are baked or fried with various vegetables and meat in flour bread, and the name is derived from the New Year's celebrations held mainly in China in spring, and it is called spring rolls in China, chijo or goikuon in Vietnam, and Harumaki in Japan, and there is a similar food in Thailand. It looks so delicious when it's golden and crispy, right? A hearty and wonderful dish, shrimp spring roll.